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  • 2 cups flour
  • 1 cup packed brown sugar
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup milk
  • 1/4 cup honey
  • 1 tblsp vanilla



Step 1

In a large bowl stir together flour, brown sugar, whole wheat flour, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

In a small bowl whisk together milk, honey, and vanilla. Add milk mixture to flour mixture; stir just until combined. If necessary, knead dough gently to form a ball. Divide dough into fourths. Cover and chill about 1 hour or until dough is easy to handle.

Preheat oven to 350. On a lightly floured surface, roll one portion of dough at a time into a 10 inch square. Using a fluted pastry wheel, cut each square into sixteen 2 ½ inch squares. Place on an ungreased cookie sheet. Prick remaining squares with a fork.

Bake 6-8 minutes or until edges are firm. Transfer crackers to a wire rack; cool.
To Store: Store between sheets of waxed paper in an airtight container at room temperature for up to 3 days or freeze up to 3 months.

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