Makes 40 crackers.
· Rolling Pin< xml="true" ns="urn:schemas-microsoft-com:office:office" prefix="o" namespace="">
· 2 half sheet pans fitted with parchment paper
· A large mixing bowl
· A medium sized bowl
· A 2 inch round cookie cutter
· Spatula
· Fork
3 oz. bread flour
3 oz. cake flour, plus more for rolling out the dough.
1 oz. whole-wheat flour
3 oz. dark brown sugar
1/2 teaspoon of fine sea salt
1/2 teaspoon baking soda
1 teaspoon malted milk powder
1 teaspoon vanilla extract
1/3 cup honey
1 1/2 oz. unsalted melted butter (cooled)
3 tablespoons of water
1. Place flours, sugars, salt and baking soda in the large mixing bowl of and mix until well combined.
2. In the medium sized mixing bowl, Add the butter, honey, vanilla and butter and blend till combined..
3. Making a well in the center of the flour and pour the liquid mixture into it. Mix together till the dough starts to come together. Then, empty the dough onto a piece of plastic wrap. The dough may be crumbly. Form the dough into a ball, and it into the fridge for 1 hour or up to 3 days.
4. When ready to bake, preheat the oven to 325 degrees with the rack positioned in the middle.
5. Using cake flour to prevent sticking, roll the dough out to about 1/8 of an inch in thickness. Then, cut out shapes with the round cutter. Place the shapes on the half sheet pans. Dock each cracker with the tines of the fork.
6. Bake the crackers for 15 minutes or until they are golden brown. Cool on baking sheets. Serve slightly warm or at room temperature.
Note: I find it helpful to roll the dough out in sections. I cut of a chunk of dough, and keep the reminder in the fridge so it stays cold. It is much easier to roll and cut it when firm.