Graham crackers

180g high grade flour (or combined whole wheat flour & plain)
1/2 c brown sugar, lightly packed
1/2 tsp baking soda
pinch salt
50g unsalted butter, cut into cubes & chilled
55 mls honey, such as clover
3 dsp milk, full-fat is best
1 tbsp pure vanilla extract

Topping (optional)
1 1/2 tbsp sugar
1/2 tsp ground cinnamon

Combine the flour, brown sugar, baking soda, and salt in a large bowl. Rub the butter into these ingredients, until the mixture is the consistency of a coarse meal.

In a pot heat the honey, add to this the milk and vanilla extract. Add to the flour mixture and mix until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of baking paper, turn the dough out onto it and pat it into a rectangle about 2 1/2 cm thick. Wrap it, then chill it until firm. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.

Divide the dough in half and return one half to the refrigerator. Place the dough on a large piece of baking paper with a sprinkling of flour, roll the dough into a long rectangle about 5mm thick. The dough will be sticky, so flour further as necessary. Trim the edges of the rectangle to make even edges. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 10 cm’s to make 4 crackers.

Place the crackers on one or two baking paper-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 minutes in the refridgerator.

Bake 180°C 12 to 15 minutes, until browned and slightly firm to the touch.