Cinnamon Honey Wheat Thins

1¼ cups whole-wheat flour

½ teaspoon salt

1 teaspoon ground cinnamon, plus extra for sprinkling (optional)

4 tablespoons (½ stick) unsalted butter, at a cool room temperature

2 tablespoons honey

¼ cup water

¼ teaspoon vanilla extract

Preheat the oven to 400 degrees. Line three baking sheets with silicone liners, preferably, or parchment paper.

Combine the flour, salt, 1 teaspoon of the cinnamon and the butter in a food processor. Pulse until the mixture is reduced to fine crumbs. Whisk together the honey, water and vanilla extract in a liquid measuring cup, then add it to the crumb mixture in the food processor; pulse to form a dough.

Transfer the dough to a cutting board, then divide the dough into 4 equal portions. Roll out one portion between two wide sheets of parchment paper, rolling the dough as thin as you can. Sprinkle a little extra cinnamon over the dough, if using, then cut into 1-inch-square pieces. Use your fingers to peel the squares off the parchment, transferring them to the baking sheets. Space the squares of dough at least ½-inch apart, getting as many as you can on a single baking sheet.

Bake on the middle rack for 6 to 8 minutes or until the crackers are golden brown. Watch carefully; after 7 minutes they can quickly go from not quite done to burned. Transfer the crackers to a wire rack to cool before serving or storing. Repeat to use all the dough.

Makes 32 servings (about 16 dizen small crackers). The crackers can be stored in an airtight container for up to 1 week.

For an easy dip, whisk together ½ cup whipped cream cheese, 2 tablespoons honey and ½ teaspoon ground cinnamon in a medium bowl.

Nutrition | Per 6 crackers: 35 calories, 0 g protein, 5 g carbohydrates, 2 g fat, 1 g saturated fat, 0 mg cholesterol, 35 mg sodium, 0 g dietary fiber, 1 g sugar

Adapted from Weelicious.com