Graham Crackers

Mix the dry. In a medium bowl, whisk together the flours, cinnamon, baking soda, baking powder, and salt.

Cream the wet. Using an electric mixer, cream the butter, brown sugar, and honey until fluffy, 2 to 3 minutes. Scrape down the sides of the bowl.

With the mixer on low speed, add the egg and mix until combined.

Add the flour mixture and mix until combined.

First chill. Turn the dough out onto a lightly floured surface. Roll between two sheets of parchment to ⅛- to ¼-inch thickness. Remove the top sheet of parchment and slide the dough (on the bottom parchment) onto a baking sheet. Refrigerate until firm, about 30 minutes.

Cut. Using a fluted pastry wheel, cut the dough into 2¼-inch squares. Prick each cracker with a fork to make the classic dotted lines.

Second chill. Transfer the crackers to two parchment-lined baking sheets and freeze until firm, about 30 minutes.

Preheat the oven to 350°F with racks in the upper and lower thirds.

Bake the graham crackers until golden brown, 12 to 14 minutes, rotating the sheets from top to bottom and front to back halfway through.

Transfer to a wire rack and cool completely before serving.