- 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.