Graham Crackers

Ingredients

190g all purpose flour
125g  whole-wheat flour
30g wheat bran
1 1/2 tablespoons salt
1 tablespoons soda
1 tsp ground cinnamon
1/2 tsp cloves
220g unsalted butter, room temperature
100g brown sugar
30 honey

Directions

Preheat oven to 180C.
In a medium bowl combine flours, wheat bran, salt, baking soda, cinnamon and cloves.
In another bowl, mix the butter with sugar and honey until fluffy.
With mixer speed to low incorporate the flour mixture and mix until combined.If necessary use hands to form a dough.Divide the dough into 2 pieces.
Place one piece of dough onto a parchment paper.Cover with another parchment paper and star rolling the dough into a rectangle of about 3mm thick.
Remove the parchment paper on top and using a pastry cutter cut the edges to form a perfect rectangle and then cut into smaller rectangles about (5x12 cm).Prick crackers using a fork.Slide the parchment paper into a baking sheet.If you want you can freeze at this point to chill for 20 minutes and get firm before baking.(I baked the crackers right away and turned great)
Bake for 9-10 minutes until dark golden brown.Let cool on sheet for 5 minutes and then transfer crackers to wire racks to cool completely.
Crackers can be stored in an airtight container at room temperture , up to 3-5 days.