- flour - 2 1/2 cups (plus 2 tablespoons)
- dark brown sugar - 1 cup
- soda - 1 teaspoon
- salt - 3/4 Teaspoons
- unsalted butter - 100 grams
- honey - 1/3 cup
- milk - 5 items. spoons
- extract of vanilla - 2 st. spoons
- granulated sugar - 3 st. spoons (sprinkling (optional))
- ground cinnamon - 1 teaspoon (sprinkling (optional))
1. Prepare the dough. Butter chill and chop into pieces. Combine the flour, brown sugar, soda and salt in a bowl of the food processor and mix at a low speed. Add the butter and mix to the consistency of the crumbs. 2. In a small bowl, whip the honey, milk and vanilla extract. 3. Add flour to the mixture and mix in a food processor. The dough should be very soft and sticky. A large piece of polyethylene film is lightly sprinkled with flour, and then put the dough on it and form a rectangle about 2.5 cm thick. Wrap it, and then put in the refrigerator for about 2 hours or at night. In the meantime, prepare a sprinkle, if you use it, by combining sugar and cinnamon in a small bowl. 4. Divide the dough in half and return half to the refrigerator. Sift the flour on a flat surface and roll the dough into a long rectangle about 3 mm thick. If the dough sticks, add flour as needed. 5. Trim the edges of the rectangle, and then cut the knife into strips and split into crackers. Repeat with the remaining test. Lay the crackers on two baking trays, lined with parchment paper, and sprinkle with a sprinkle. Allow to stand for 30 to 45 minutes in the refrigerator or 15 to 20 minutes in the freezer. 6. Preheat the oven to 175 degrees. You can decorate crackers with dots using a toothpick. Bake the crackers for 15-25 minutes, until brown, until they become firm.
Servings: 10-12