BLACK CAT BISTRO
DATE: Tuesday, September 4th, 2012
2 cups plus 2 tablespoons
unbleached all-purpose flour
1/2 cup whole wheat flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons (1/4 cup + 3 tbsp) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup honey
5 (1/4 cup + 1 tbsp) tablespoons milk
2 tablespoons vanilla extract
Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.
Sift an even layer of flour onto the work surface and roll the dough to about 1/8 inch thick. The dough will be sticky, so flour as necessary. cut out crackers.
Place the crackers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350Â°F. bake.
For the crumble, crush the crackers. you need 2 cups. add 1/2 cup melted butter and 2 tbsp sugar and bake on a sheet pan. cool and crumble.