1. In a medium bowl using a hand mixer or stand mixer, cream butter and honey together until smooth and pale. 

2. To the butter, mix in salt, whole wheat flour, and baking soda.

3. Add in cold water and mix gently until a dough forms (add a little more water if dough is too dry).

4. Cover and set in the refrigerator for at least 30 minutes.

5. After 30 minutes, remove dough from fridge, adjust the oven rack to the middle position and preheat to 350 F. Line a baking sheet with parchment paper.

6. On floured surface, shape dough into rectangle and roll out until 1/4 inch in thickness. If dough starts to crack, use a little water and pinch it back together. Work gently. Fold in half and transfer to baking sheet.

7. Pre-cut graham crackers into 15 pieces (I use a pizza cutter). Use a fork to gently poke holes into crackers. Opt: brush with almond milk or milk of choice to make golden.

8. Bake at 350 F. for 15-20  minutes until golden brown and slightly firm (they will firm up more when cooled).

9. Let cool completely before serving.

10. Store in an airtight container on the counter for up to 5 days or in the freezer for up to 4 months! (I prefer freezing them to keep them crunchy and fresh)