Instructions

1. In a large mixing bowl, combine flour, brown sugar, baking soda, and salt. Cut in cubed butter with a fork or pastry cutter until the dough becomes the consistency of a coarse meal.
2. In a separate bowl, whisk together honey, milk, and vanilla. Add milk and honey mixture to the flour mixture and stir until the dough comes together. Lay out a piece of plastic wrap on the counter and dust it lightly with flour. Place dough onto plastic wrap and press down into a rectangular shape, about one inch thick. Put another piece of plastic wrap on top of dough. Put dough on a large baking sheet and place in freezer to chill for at least two hours.
3. After dough has chilled, divide it in half. Place half of the dough in the fridge and proceed to roll out the other half: Dust a clean work space lightly with flour. With a rolling pin, roll out dough into a long rectangular shape about 1/8 inch thick, using flour as necessary. Cut dough into desired shapes (rectangular if you are going for the traditional graham cracker shape). Place each cracker on a large baking sheet and sprinkle with cinnamon-sugar topping. Place baking sheets in fridge to chill for 30 to 45 minutes. In the meantime, repeat steps with the other half of the dough.
4. Preheat oven to 350F. Remove baking sheets from fridge. If desired, poke holes in dough using a toothpick or wooden skewer, to make the crackers look like traditional store-bought ones. Bake for 15 to 25 minutes, or until lightly browned, being careful not to burn.