- 2 1/2 cups plus 2 tablespoons [350 g + 17.5 g] unbleached pastry flour or unbleached all-purpose flour
- 1 cup [250 mL] lightly packed dark brown sugar
- 1 teaspoon [5 mL] baking soda
- 3/4 teaspoon [3.75 mL] kosher salt
- 7 tablespoons [105 g] unsalted butter, cut into 1-inch [2,5-cn] cubes and frozen
- 1/3 cup [80 mL] mild-flavored honey, such as clover
- 5 tablespoons [75 mL] whole milk
- 2 tablespoons [30 L] pure vanilla extract
Topping
- 3 tablespoons [45 g] sugar
- 1 teaspoon [5 mL] ground cinnamon
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- Into the bowl of a food processor fitted with the steel blade or into the bowl of an electric mixer fitted with the paddle attachment, combine unbleached pastry or all-purpose flour, dark brown sugar, baking soda, and kosher salt.
- Pulse or mix on low to incorporate.
- Add the butter cubes and pulse on and off or mix on low until mixture is of the consistency of coarse meal.
- Into a small bowl, whisk together honey, milk, and vanilla extract.
- Add to the flour mixture and pulse on and off a few times or mix on low until dough barely comes together [it will be very soft and sticky].
- Turn dough out onto a lightly floured work surface and pat dough into an about 1-inch [2.5-cm] thick rectangle.
- Wrap into plastic and chill dough until firm, for approximately 2 hours, or overnight.
- For the topping, into a small bowl, well combine sugar and ground cinnamon; set aside.
- Divide dough in half and return one half to the refrigerator.
- Sift an even layer of flour onto the work surface and roll one half of dough into an approximately 1/8-inch [3-mm] thick long rectangle [dough will be sticky, so flour as necessary].
- Trim the edges of the rectangle to 4 inches [10 cm] wide.
- Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches [11.5 cm] to make 4 crackers.
- Gather the scraps together and set aside.
- Arrange crackers onto one or two parchment-lined baking sheets and sprinkle with reserved topping.
- Chill until firm, for approximately 30 to 45 minutes.
- Repeat with remaining dough.
- Adjust oven rack to the upper and lower positions; preheat oven to 350°F [180°C].
- Gather dough scraps together into a ball; chill until firm, and reroll.
- Dust the surface with more flour and roll out dough to get about two or three more crackers.
- Mark a vertical line down the middle of each cracker, being careful not to cut through the dough.
- Using a toothpick or a skewer, prick dough to form two dotted rows about 1/2 inch [1.3 cm] on each side of the dividing line.
- Bake into preheated oven for 25 minutes, until browned and slightly firm to the touch, rotating baking sheets halfway through to ensure even baking.
- Transfer crackers onto wire racks; leave to cool completely.
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