This recipe is adapted from one we use at Liddabit, which was in turn adapted from the recipe from Nancy Silverton found on Smitten Kitchen.
If you don't have whole wheat flour, all-purpose flour will work just fine for the whole recipe.
- Yield:Makes about 25 3"x3" crackers
- Active time: 15 minutes
- Total time:40 minutes
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 3/4 cup tightly packed light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 5 tablespoons unsalted butter, cold, cubed
- 1/4 cup honey
- 1/4 cup milk
- 1 tablespoon vanilla extract
Preheat oven to 350°F. Combine flours, sugar, baking soda, and salt in the bowl of a food processor and pulse to mix. Add butter and pulse until pea-sized chunks remain, 1-2 minutes.
Whisk together honey, milk, and vanilla. Stream into the food processor while running; dough should come together in a ball after a minute or two.
Roll out to a 1/8” thick, roughly rectangular shape. Score with a sharp knife into 3” squares (or desired shapes).
Place onto a baking sheet lined with parchment or a silicone mat and bake for 15-18 minutes, until dry to the touch and golden brown. Remove from oven and re-score; allow to cool completely on baking sheet.
Break or cut along scored lines and store airtight, up to 1 week.