Level: Easy

Serving size: about 3 dozen 3x3 crackers

Prep: 5-10 minutes to form dough, one hour to chill, 35 minutes to roll out and bake two batches

Baking Temperature: 350° ​

Baking time: 12-14 minutes

 

Ingredients

100 grams (heaping 2/3 cup) spelt flour (alternatives: soft white)

90 grams (scant 2/3 cup) barley flour (alternatives: soft white)

90 grams (scant 2/3 cup) soft white flour

About 20 grams additional flour, reserved for rolling out crackers

¼ cup honey

1 teaspoon baking powder

1/2 tsp to 1 tsp ground cinnamon

½ teaspoon salt

½ cup unsalted butter, chilled and cut 

¼ cup milk

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Directions

1. In mixer: add dry ingredients. 

2. Add wet ingredients and cold butter. 

3. Knead the dough until it is smooth, about three minutes. 

4. Chill for an hour minimum, or overnight.  

5. Preheat oven to 350°. 

6. Divide the dough into two halves. 

7. Working with one half at a time, roll out the dough onto a silicone mat to about 1/16 inch, forming a rectangle.  Use reserved flour to prevent rolling pin  from sticking. 

8. Cut crackers in to crackers of desired size (3x3 or 3x1.5” recommended). 

9. Move crackers to baking tray using the silicone mat.  (For crisp crackers, do not bake on the silicone mat.)

10. Use a fork to press holes into the crackers. 

11. Bake 12-14 minutes or until edges are crisp.  

12. Cool completely on a cooling rack. 

13. Cookies can be put back in the hot oven to make crispier as needed. 

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