Ingredients:
2-1/2 cups + 2 TB unbleached all-purpose flour (or swap 1/2 cup with whole wheat flour)
1 cup dark brown sugar, lightly packed
1 tsp baking soda
3/4 tsp kosher or coarse sea salt
7 TB unsalted butter, cut into 1-inch cubes and frozen
1/3 cup mild-flavored honey, such as clover
5 TB milk, full-fat is best
2 TB pure vanilla extract
Topping (optional)
3 TB granulated sugar
1 tsp ground cinnamon
Directions:
Dough: Combine the flour, brown sugar, baking soda, and salt. 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 mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.
Roll out the crackers: Divide the dough in half and return one half to the refrigerator. Flour the work surface and roll the dough into a long rectangle about 1/8 inch thick. 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 a parchment-lined baking sheet and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough.
Decorate the crackers: Mark a vertical line down the middle of each cracker, being careful not to cut through the dough (this is for the traditional cracker shape). 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 at 350 degrees for 15 to 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking. Makes (10) 4 x 4.5-inch graham crackers or (48) 2-inch squares.
Variations: make cookie sandwiches with frosting
