Ingredients

• 4 1/2 cups whole wheat flour
• 2/3 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 3 tablespoons honey
• 3 tablespoons molasses
• 1/3 cup water
• 1 tablespoon vanilla
• 1 cup butter, melted

Instructions

• Preheat your oven to 350 degrees. Combine all dry ingredients in a large mixing bowl. Add wet ingredients. Mix for 2 minutes on medium speed until the mixture resembles a course, greasy texture.
• Form the dough into three or four balls using your hands. (If the dough isn't sticking together at this point, add an additional tablespoon of water.) On a smooth, clean counter roll out the dough so it is ¼ inch thick. The thinner you roll them, the crunchier they will become. You may need to flour the counter during this process. With my counters, I find it just as effective to use a wide spatula to move the shape to the cookie sheet.
• Use biscuit cutters, cookie cutters, pastry cutter, or pizza cutter to form the shapes you want. Place the cut out cracker shapes onto a cookie sheet. It is fine to crowd them a bit on there as long as the crackers aren’t touching.
• Prick the cookies with a fork in whatever pattern suits you. This is a great job for miniature chefs who would like to be included. Bake for 10 – 12 minutes. They will not be crunchy until completely cooled. Store in an air tight container.

Notes