2½ cups plus more for rolling, unbleached all-purpose flour
1 cup light brown sugar, lightly packed
1 teaspoon baking soda
¾ teaspoon kosher salt
7 tablespoons unsalted butter, cut into 1-inch cubes and frozen
⅓ cup clover honey
5 tablespoons whole milk
2 tablespoons pure vanilla extract
Topping
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
a few threads of saffron
Instructions
Combine the flour, brown sugar, baking soda, and salt in the bowl of a stand mixer. Add the butter, and continue to mix on low until you have the consistency of a coarse meal.
Slowly add the honey, milk and vanilla extract, mixing until it is just incorporated. Lay the sticky dough on plastic wrap, and refrigerate for a few hours, or overnight.
Divide the dough in half, keeping half in the refrigerator. Roll the dough on a very well floured surface. Roll the dough about ⅛" thick. I cut my crackers using a 2"x4" cutter, but cut the crackers in whatever size or shape you want. Lay the crackers on a backing sheet lined with parchment paper.
To make the topping, combine cinnamon and saffron in a spice grinder, and grind until a fine powder. Then mix with the granulated sugar. Sprinkle on top of crackers and place trays in the refrigerator for an additional 15 minutes.
Using a fork, I perforated the crackers to look like store bought ones. Feel free to decorate however you want, using a wooden skewer works well too, just make sure not to cut all the way through the dough.
Bake the cookies for ten minutes, then rotate the trays, and cook for another 7 minutes, or until the tops are browned and slightly firm to the touch.
Cool and enjoy!
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/08/10/colombia-el-quebradon/