Graham Crackers by
1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat pastry flour
1/4 cup wheat germ
1 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
2 sticks (1/2 pound) unsalted butter at room temperature
3/4 cup granulated sugar
3 tablespoons Steen’s cane syrup or dark molasses
1 tablespoon honey
1/4 cups all-purpose flour
1/4 cups whole-wheat pastry flour
teaspoons kosher salt
teaspoon ground cinnamon
teaspoon baking soda
sticks (1/2 pound) unsalted butter at room temperature
tablespoons Steen’s cane syrup or dark molasses
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
In a medium bowl, whisk together the all-purpose flour, pastry flour, wheat germ, salt, cinnamon, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the cane syrup and honey and beat until well combined, about 1 minute. Scrape down the sides and bottom of the mixer bowl then reduce the mixer speed to medium-low, add the flour mixture, and blend just until no streaks of flour remain, 1 to 2 minutes—the mixture will be a little crumbly.
Divide the dough into 2 equal portions. Place 1 half on a large sheet of parchment paper then cover with a second large piece of parchment paper. Using a rolling pin, roll the dough, between the sheets of parchment paper, to a 1/8-inch thickness. Remove the top layer of parchment and use a 2 1/2 to 2 3/4-inch round cookie cutter to press as many circles into the dough as possible. Use a small offset spatula to transfer the graham crackers to a large rimmed baking sheet, leaving about 1 inch between them then re-roll and cut any scraps of dough to make more circles. Repeat this process with the remaining portion of dough.
Bake the graham crackers, switching the baking pans between the upper and lower racks and rotating the pans about halfway through baking, until the graham crackers are firm around the edges and golden, 12 to 14 minutes. Transfer the graham crackers to a wire rack to let cool completely. DO AHEAD: Graham crackers can be baked ahead and kept, stored in an airtight container at room temperature, up to 1 week.