Time: 20 min prep · 20 min chill · 15 min bake

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Ingredients

240g Rouge de Bordeaux flour
100g light or dark brown sugar
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
95g cold unsalted butter, cubed
65g honey or maple syrup
1 tsp vanilla extract
60–70g milk, start with 60g and add 1 tsp at a time if needed

Instructions

In a large bowl, whisk together the Rouge de Bordeaux flour, brown sugar, baking soda, salt, and cinnamon
Add the cold, cubed butter and work it in with a pastry cutter or fork until the mixture resembles coarse breadcrumbs
Pour in the honey, vanilla extract, and milk. Stir until a soft, slightly sticky dough forms. If the dough is too dry, add a splash of milk; if too wet, add a spoonful of flour
Shape into a disk, cover and refrigerate for at least 20 minutes
Preheat oven to 350°F (175°C) 
Cut the chilled dough in half. Working with one portion at a time on parchment paper or a silicone baking mat, lightly flour the surface and roll the dough into an 8 x 10 inch rectangle, about ¼ inch thick
Score the dough into squares or rectangles, then prick the surface with a fork to prevent puffing
Transfer the parchment or mat to a baking sheet. Bake for 12–15 minutes, or until the edges are golden. For extra crispness, bake 1–3 minutes longer
Let cool on the baking sheet for 5 minutes, Separate each cracker, then transfer to a wire rack
Keep in an airtight container at room temperature for up to 7 days. Freeze for up to 2 months