240 g whole wheat flour
1/2 teaspoon Salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
100 grams butter softened
220 g light brown sugar packed
3 tablespoons whole milk
115 g honey
2 teaspoons vanilla extract
In a medium bowl, mix together flour, cinnamon, baking soda and salt. Set aside.
Using a mixer, cream butter and sugar together.
Increase speed to medium and beat until light and fluffy, about 3 minutes.
Reduce speed to low and add flour mixture until incorporated and a soft dough forms, about 2 minutes.
Add the milk, honey and vanilla extract. The dough should be sticky and soft.
Divide the dough into 2 flat balls, wrap both in plastic and chill for at least one hour.
Adjust oven rack to the middle position and preheat oven to 180℃.
Generously flour a piece of parchment paper and place one ball of dough in the centre.
Pat into a 12x15 cm rectangle, sprinkle with flour, flip, and dust again, working from the centre out and adding more flour as needed, rolling the dough until roughly 35x25 cm and very thin.
Slide onto a baking sheet lined with greaseproof paper and brush away excess flour. Repeat with remaining dough.
Score the dough into twelve rectangles and poke uniformly spaced holes with something wide like a skewer.
Bake until crackers and firm and darkened, about 10-12 minutes.
Immediately cut along the pre-scored lines with a knife.
Cool to room temperature directly on the baking sheets.