It doesn’t have to be that way.

In a small bowl, whisk the honey, vanilla, and 2 tablespoons of cold water. Pour this into the dry mixture. Stir with a fork until the dough just comes together. If it seems too dry, add the final tablespoon of water.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling prevents the crackers from spreading and ensures they stay crisp.

Carefully slide the parchment paper onto your baking sheet. Bake for 12–15 minutes, until the edges are just golden brown. They will harden as they cool, so don’t over-bake.

Place the dough between two sheets of parchment paper. Roll it out to about ⅛-inch thickness (very thin). Remove the top paper. Use a pizza cutter or knife to score the dough into 2-inch squares. Prick each cracker twice with a fork (this prevents puffing).

Did you try this recipe with a gluten-free flour blend? Let us know in the comments below!