Line 2 baking trays with silicone baking liners or baking paper and set aside.
In a medium sized bowl whisk together both flours, baking soda, cinnamon and salt and set aside.
Using a stand mixer or hand mixer cream the butter, sugar and honey at medium-high speed until light and fluffy (about 2 minutes). Add the flour mixture and mix on low speed until the mixture starts to look like coarse sand. At this point, add as much water as you need (starting with 1 Tablespoon) until the dough comes together and forms a ball.
Remove the dough from the bowl, split in half and flatten each piece into a round disc. Wrap in plastic wrap or baking paper and refrigerate for 30 minutes.
While the dough is chilling, heat the oven to 180°C/350°F.
Remove the dough from the fridge and on a lightly floured work surface, roll it out until it is about 5mm thick.
Using square cookie cutters or a sharp knife or pizza cutter, cut the dough into pieces (mine were 10cm x 7cm) and use a spatula to carefully transfer them to the prepared baking trays, making sure to leave a few centimeter gap between the cookies.
Optional: score a line down the centre of each cookie and use a fork to prick holes down each side (see pictures for reference) This doesn't impact the cooking of the crackers but I think it adds to the authenticity of them and makes them easy to snap in 2 pieces once they are baked, for little hands!
Bake for 10-12 minutes until they are lightly browned (if baking 2 trays at a time, you may need to swap them over halfway and possibly bake for an extra 2 or 3 minutes.)
Remove from the oven and allow to cool on the tray for 5 minutes, before transferring to a wire rack to finish cooling. The crackers will crisp up as they cool.
Store in an airtight container at room temperature for 10 days.
Nutrition Facts
Homemade Graham Crackers
Amount per Serving
Calories
142
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Cholesterol
16
mg
5
%
Sodium
168
mg
7
%
Potassium
43
mg
1
%
Carbohydrates
20
g
7
%
Sugar
8
g
9
%
Protein
1
g
2
%
Vitamin A
185
IU
4
%
Calcium
10
mg
1
%
Iron
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.