2 cups flour
1/2 cup whole wheat or graham flour
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup shortening
1/2 cup honey
1 tablespoon molasses
1/4 cup vegetable oil
3 tablespoons cold water
1 teaspoon salt

Preheat oven to 425 degrees F.

Blend dry ingredients in a bowl, then add the liquids. Stir to blend well and then stir for 3 more minutes.

Place half the dough on an ungreased cookie sheet and flatten with a rolling pin into a square, dusting dough with flour if necessary to keep it from sticking to the rolling pin. Leave the dough in place on the cookie sheet for baking. Repeat this process on another cookie sheet with remaining dough. Score the dough with a knife into 2-inch squares and prick all over with a fork. Bake for 10 minutes or until brown.

While still warm, cut crackers apart, but let crackers finish cooling on the cookie sheet.

Store in an airtight container for up to 6 weeks.