Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup King Arthur White Whole Wheat Flour
- 1 cup packed dark brown sugar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 7 tablespoons cold unsalted butter
- 1/3 cup honey
- 5 tablespoons whole milk
- 2 tablespoons pure vanilla extract
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In the bowl of a food processor, pulse to combine flours, sugar, baking soda, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the honey, milk, and vanilla to the flour mixture. Pulse a few times until the dough begins to come together. Turn the food processor on for about 10-15 seconds, or until the dough fully comes together and starts to form a ball. It is okay if there are still a few small pieces of butter in the dough.
- Dump the mixture onto a piece of plastic wrap dusted with flour and wrap, forming it into a rectangle as best you can. Put it in the refrigerator to chill for at least 2 hours and up to overnight. I left mine overnight.
- After the dough has chilled preheat the oven to 350 degrees F. Divide the dough in half; you will work with 1 half at a time. Roll the dough between 2 heavily floured pieces of parchment. It is a very sticky dough and excess flour can be brushed off later. Roll the dough into a rectangle, or as close as you can get, about 1/8-1/4 inch thick. Carefully peel the parchment off the dough. Again, it is very sticky, so you will likely have to work to peel it off. Do the same thing with the second half.
- Place each half on its own baking sheet lined with parchment. Using a sharp knife or pizza wheel, cut each half into small squares about 2 inches in size. They will vary in size some, but this is okay. After cutting leave the crackers where they are. You are only scoring them to make breaking them into pieces later easier. Dock the crackers all over with a fork.
- Sprinkle generously with cinnamon sugar. It will seem like a lot, but the crackers need the flavor from it.
- Bake for 15 to 25 minutes, until brown and slightly firm to the touch. Rotate the sheets halfway through the baking process. When you take them out of the oven, they will still be a little soft, but they will harden greatly as they cool. When cooled completely, break into crackers based on the cuts you made earlier. Store at room temperature in an air tight container for up to 2 weeks.
Notes
Recipe adapted from Smitten Kitchen
Baking method adapted from Alton Brown
- Prep Time: 30 mins
- Cook Time: 25 mins