FOOD PROCESSOR METHOD:

Combine Dry Ingredients

• Add the fresh milled flour, coconut sugar, baking powder, salt, and cinnamon to a food processor. Pulse a few times until everything is evenly combined.

Cut in Butter

• Add the melted butter in and pulse until the mixture resembles coarse sand. This helps create a crisp, flaky texture.

Add Sweetener and Vanilla

• Add the honey and vanilla extract. Pulse a few times to combine.

Bring Dough Together

• While the food processor is running, slowly add milk (or water) 1 tablespoon at a time until the dough starts to come together. The dough should come together but not feel overly sticky.

Rest the Dough

• Turn the dough out onto a piece of plastic wrap, form it into a disc, wrap, and let it rest for 30 minutes at room temperature or in the fridge. This helps hydrate the flour and improves the texture.

Roll and Cut

• Roll out the dough on lightly floured parchment paper to about 1/8 inch (3mm) thick. Cut into rectangles or your desired shape. Prick the surface with a fork to help them bake evenly. (If making animal cutouts, skip the fork pricking.)

Bake

• Place the crackers on a lined baking sheet and bake at 350°F (175°C) for 10–15 minutes or until the edges are golden brown.

Cool

• Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The crackers will crisp up as they cool.

MIXER METHOD:

Combine Dry Ingredients:

• In the bowl of a stand mixer, combine the fresh milled flour, coconut sugar, baking powder, salt, and cinnamon. Mix on low until combined.

Cut in Butter:

• Add the melted butter and mix on low speed until the mixture resembles coarse sand.

Add Sweetener and Vanilla:

• Pour in the honey and vanilla extract. Mix on low until combined.

Bring Dough Together:

• Slowly add the milk (or water) 1 tablespoon at a time until the dough starts to come together. It should form a soft, pliable dough. But not sticky!

Rest the Dough:

• Form the dough into a disc and let it rest for 30 minutes in plastic wrap at room temperature or in the fridge.

Roll and Cut:

• Roll out the dough on lightly floured parchment paper to about 1/8 inch thick. Cut into desired shapes and prick with a fork (unless making animal cutouts).

Bake and Cool:

• Bake at 350°F (175°C) for 10–15 minutes until golden brown. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to crisp up.

BY HAND METHOD:

Mix Dry Ingredients:

• In a large mixing bowl, whisk together the fresh milled flour, coconut sugar, baking powder, salt, and cinnamon.

Cut in Butter:

• Add the melted butter and stir into the flour mixture until it resembles coarse sand.

Add Sweetener and Vanilla:

• Stir in the honey and vanilla extract with a spoon or spatula.

Bring Dough Together:

• Slowly add the milk (or water) 1 tablespoon at a time, mixing with a spoon or your hands until the dough holds together. It should be soft but not sticky.

Rest the Dough:

• Form the dough into a disc and let it rest for 30 minutes in plastic wrap at room temperature or in the fridge.

Roll and Cut:

• Roll out the dough on lightly floured parchment paper to about 1/8 inch thick. Cut into desired shapes and prick with a fork (unless making animal cutouts).

Bake and Cool:

• Bake at 350°F (175°C) for 10–15 minutes until golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to crisp up.