- 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
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.