Yield: about 4 dozen 2-inch squares


  • 2 cups plus 2 tablespoons (300 grams) all-purpose flour
  • ½ cup (75 grams) whole wheat flour or whole wheat pastry flour
  • 1 cup (176 grams) brown sugar, lightly packed
  • 1 tsp. (6 grams) baking soda
  • ¾ tsp. (4 grams) kosher salt
  • 7 tbsp. (3½ oz. or 100 grams) unsalted butter, cut into cubes and frozen (at least 20-30 minutes)
  • 1/3 cup (114 grams) mild-flavored honey
  • 5 tbsp. (77 grams) milk, whole preferred
  • 2 tbsp. vanilla extract

For the cinnamon-sugar topping:

  • 3 tbsp. (43 grams) sugar
  • 1 tsp. (5 grams) ground cinnamon
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  • step 1: HideShow Images

    To make the dough, combine the flours, brown sugar, baking soda and salt in the bowl of a food processor fitted with the metal blade.  Pulse to blend.  Add in the butter and pulse in short bursts until the mixture has the texture of coarse meal.  (This can also be done in a stand mixer or with a pastry cutter if you don’t have a food processor.)  In a liquid measuring cup, combine the honey, milk and vanilla.  Whisk to blend.  Add the liquid to the flour mixture and process just until a dough has come together.  The mixture will be fairly sticky.  Transfer the dough to a piece of plastic wrap, form into a dish, cover tightly and chill until firm, at least 2 hours.

  • step 2: HideShow Images

    When you are ready to bake the crackers, line baking sheets with silicone mats or parchment paper.  Generously flour a work surface.  Place the dough on the work surface, flour the dough, and roll out into an even layer about 1/8-inch thick.  Re-flour as needed since this dough is quite sticky.  Use a cookie cutter or pastry cutter to cut the dough into your desired shape.  Transfer the cut outs to the prepared baking sheets, spacing an inch or two apart.  Re-roll (and re-chill) additional dough scraps as needed.  Chill the cut-outs once more until firm, about 30-45 minutes in the fridge or 15-20 minutes in the freezer.

  • step 3: HideShow Images

    Preheat the oven to 350˚ F.  Combine the sugar and cinnamon for the topping in a small bowl and whisk to blend.  If desired, use the blunt end of a wooden skewer to poke a dotted pattern in the top of the crackers.  Bake until evenly browned and just crisp, about 15-17 minutes total.  About two minutes before the crackers are done baking, sprinkle with the cinnamon-sugar mixture, if using.  Let the crackers cool on the pans briefly before transferring to a wire rack to cool completely.  Store in an airtight container.