Time commitment: about 1 hour
From "jam it, pickle it, cure it and other cooking projects" by Karen Solomon

Ing:
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup chilled unsalted butter, cut into small pieces
1/4 cup honey
1/4 blackstrap molasses
1/3 cup plus 4 tablespoons sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract

Inst.
In a bowl or food processor (food processor worked like magic for me), mix or pulse the whole wheat flour, all-purpose flour, salt, and baking powder. Cut in the butter or, if using a food processor, add the butter and pulse until the dough is the consistency of course crumbs. Add the honey, molasses, and the 1/3 cup sugar and combine. Then add the milk and vanilla, bringing it all together into a stiff dough

Lightly oil 2 baking sheets. On a work surface, cut the dough in half. Shape the first half into a rectangle and place in the center of a sheet of parchment paper. Lay another sheet of parchment paper over the dough. Roll, trying to keep the dough as rectangular as possible. The dough should be 1/4 inch thick, and about 12 by 15 inches.

 Lightly prick the dough all over with the tines of a fork. Sprinkle evenly with 2 tablespoons of the sugar, and roll the sugar gently onto the top of the dough with a floured pin. Using a knife or a fluted pastry cutter (for the cute wavy edges), trim the edges of the dough rectangle to yield neat crackers (next time I make these, I'm going to use cookie cutters).

Cut into approximately 3-inch squares. Using a spatula, carefully transfer the crackers to the prepared baking sheets, leaving a little space between them. Repeat the process with the second half of the dough. Freeze the crackers for 15 minutes.