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1
In the bowl of a food processor combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse, until the mixture is the consistency of a coarse meal.
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2
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
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3
Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1in thick. Wrap in plastic and chill until firm, about 2 hours or overnight.
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4
To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.
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5
Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. 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 one or two parchment-lined baking sheets and sprinkle with the topping. Chill about 30 minutes. Repeat with the second batch
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6
preheat the oven to 350 degrees.
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7
Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
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8
Bake for 25 minutes, until browned and slightly firm to the touch
