GRAHAM CRACKER
Steps:
- In the bowl of a food processor combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse, until the mixture is the consistency of a coarse meal. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1in thick. Wrap in plastic and chill until firm, about 2 hours or overnight. To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside. Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill about 30 minutes. Repeat with the second batch preheat the oven to 350 degrees. Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line. Bake for 25 minutes, until browned and slightly firm to the touch
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