2 3/4 cups bread flour
1/3 cup whole wheat flour
1/4 cup packed brown sugar
1 tsp baking soda
1 tsp salt
7 tablespoons unsalted butter, room temperature
1/4 cup honey
1 tsp vanilla
1/4 cup water, plus 3 or 4 teaspoons
Preheat oven to 300.
Combine bread flour, whole wheat flour, brown sugar, baking soda, and salt in a large bowl. Add butter, honey, vanilla, and 1/4 cup of water. Work the mixture until a stiff dough forms, adding more water as necessary, 1 teaspoon at a time. (I use my Kitchen-Aid with the paddle attachment for this).
On a lightly floured surface, roll out the dough to a 1/8-inch thickness. Transfer to a large ungreased baking sheet. (It's easy to pick up the dough and move it). With the tines of a fork, prick the dough every 1/2 inch. Score into 3 1/2-inch x 4-inch rectangles. You should get at least 16 crackers.
Bake until golden brown, 25 minutes. Transfer the sheet of graham crackers to a wire rack to cool.
Cut into separate cookies.
Recipe from Emeril's New Orleans Restaurant