Ingredients
1 cup whole wheat flour3/4 cup all-purpose flour1/2 cup toasted wheat germ2 tablespoons dark brown sugar1 teaspoon baking powder1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon baking soda6 tablespoons cold butter, cubed1/4 cup honey4 tablespoons ice water
Preparation
In a bowl, whisk first 8 ingredients; cut in butter until crumbly. In another bowl, whisk honey and water; gradually add to dry ingredients, tossing with a fork until dough holds together when pressed.
Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to an 8-in. square. Using a knife or fluted pastry wheel, cut each portion into sixteen 2-in. squares. If desired, prick holes with a fork. Place 1 in. apart on parchment-lined baking sheets.
Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.
