Ingredients:

  • 2 cups (240g) whole wheat flour
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tsp (5g) ground cinnamon
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 1 large (50g) egg, room temperature
  • 1/3 cup (80ml) whole milk
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (40g) honey

Instructions:

  1. In a large bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, cinnamon, baking soda, and salt.
  2. Add the cubed cold butter to the dry mixture. Use a pastry cutter or fingertips to work the butter in until the mixture resembles coarse crumbs the size of peas.
  3. In a separate small bowl, whisk together the egg, milk, vanilla, and honey.
  4. Pour the wet mixture into the dry ingredients and stir until a stiff dough forms, being careful not to overmix.
  5. Wrap the dough in plastic wrap and refrigerate for 30 minutes to relax the gluten and firm the butter.
  6. On a floured surface, roll the dough into a rectangle approximately 10x15 inches and 1/4 inch thick.
  7. Use a knife or pizza cutter to score the dough into 24 equal rectangles and prick each with a fork (docking) to release steam during baking.
  8. Bake for 12-15 minutes until golden brown and crisp.