Total Time
1 Hour
Yield
Makes 24
Photo: Annabelle Breakey

How to Make It

Step 1

Beat butter, sugars, and honey in a large bowl with a mixer until smooth. In another bowl, mix dry ingredients. Add to butter mixture and beat until blended.

Step 2

Divide dough in half and roll each half between 2 sheets of parchment paper into an even 10- by 12-in. rectangle. Slide each set onto a baking sheet and freeze until firm, about 10 minutes. Preheat oven to 300°.

Step 3

Pull off top parchment. Cut dough on pans into 2 1/2- by 4-in. rectangles. Bake until deep golden brown, 13 to 18 minutes; swap pans halfway through. Cut crackers again on lines.

Step 4

Let crackers cool on pans 2 to 3 minutes. Separate pieces and transfer to cooling racks.

Step 5

Make ahead: Up to 1 week, airtight; or freeze up to 2 months.

Step 6

Note: Nutritional analysis is per cracker.

Mustard Grill in Napa; Cindy's Backstreet Kitchen and Go Fish, both in St. Helena, CA

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