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1
Preheat the oven to 325F/165C Have ready two baking sheets, with parchment to match.
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2
Whisk dry ingredients together in a medium bowl.
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3
Using a pastry blender or your fingertips, cut the butter into the dry ingredients until crumbly.
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4
In a separate bowl, stir the honey into the milk to dissolve.
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5
Add the liquid ingredients to the dry, tossing with a fork until it comes together.
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6
If it seems to require more liquid to come together, add a little extra milk.
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7
Turn the dough onto a well-floured surface and fold it over gently 10-12 times until smooth (I found a metal bench scraper to be quite helpful here).
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8
Divide the dough in half, and form each half roughly into a rectangular shape.
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9
Work with one half at a time, keeping the other half covered.
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10
On the counter, lightly flour one of your parchment sheets and a rolling pin.
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11
Roll one piece of dough on the parchment, adding a little more flour as necessary, into a rectangle about 10″ X 14″ (almost the size of your parchment).
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12
The dough should be about 1/16″ thick.
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13
Trim the edges to make a clean rectangle and dock evenly with a fork.
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14
Using a pizza or pastry wheel, cut the dough into 16 rectangles.
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15
Lift the parchment onto your baking sheet.
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16
There is no need to separate the cookies they will bake together, but will break apart easily along the pre-cut lines when slightly cooled.
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17
Repeat the last two steps for your other half of dough.
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18
Bake for 15 minutes, or until medium gold all over (mine took a little longer).
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19
Let the crackers cool on the pan until just barely warm.
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20
Carefully snap crackers apart and cool them completely on a rack, before wrapping them tightly for storage.
