-
1
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt.
-
2
Pulse or mix on low to incorporate.
-
3
Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
-
4
In a small bowl, whisk together the honey, milk, and vanilla extract.
-
5
Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together.
-
6
It will be very soft and sticky.
-
7
Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick.
-
8
Wrap in plastic and chill until firm, about 2 hours or overnight.
-
9
To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.
-
10
Divide the dough in half and return one half to the refrigerator.
-
11
Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick.
-
12
The dough will be sticky, so flour as necessary.
-
13
Trim the edges of the rectangle to 4 inches wide.
-
14
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.
-
15
Gather the scraps together and set aside.
-
16
Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping.
-
17
Chill until firm, about 30 to 45 minutes.
-
18
Repeat with the second batch of dough.
-
19
Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.
-
20
Gather the scraps together into a ball, chill until firm, and reroll.
-
21
Dust the surface with more flour and roll out the dough to get about two or three more crackers.
-
22
Mark a vertical line down the middle of each cracker, being careful not to cut through the dough.
-
23
Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
-
24
Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.
-
25
Cream Cheese Frosting.
-
26
1 8-ounce package of cream cheese.
-
27
2 tablespoons butter, softened.
-
28
1 teaspoon pure vanilla extract.
-
29
3 cups of powdered sugar, sifted.
-
30
Beat the butter in the bowl of an electric mixer until creamy.
-
31
Mix in the cream cheese and beat until light and fluffy.
-
32
Stir in the vanilla extract and when fully incorporated add the powdered sugar.
-
33
Mix until smooth and creamy.
-
34
Place in the refrigerator for an hour before using.
