Cinnamon Honey Wheat Thins 32.000

Goran Kosanovic for The Washington Post

Sep 4, 2016

These are wholesome and hard to resist. Be sure to roll the dough as thin as you can in order to achieve crisp crackers. In testing, we found we liked sprinkling a little extra cinnamon on top of the rolled dough before cutting.

It's helpful to have a 12-inch straight edge and a pizza/pastry cutter for measuring and cutting the dough.

Serve with an easy dip; see the VARIATION, below.

Make Ahead: The crackers can be stored in an airtight container for up to 1 week.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 32 servings; makes about 16 dozen small crackers

  • 1 1/4 cups whole-wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon, plus extra for sprinkling (optional)
  • 4 tablespoons (1/2 stick) unsalted butter, at a cool room temperature
  • 2 tablespoons honey
  • 1/4 cup water
  • 1/4 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 -- less than 1/8 inch is ideal. 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 1/2 inch apart, getting as many as you can on a single baking sheet.

Bake (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.

VARIATION: For an easy dip, whisk together 1/2 cup whipped cream cheese, 2 tablespoons honey and 1/2 teaspoon ground cinnamon in a medium bowl.

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Recipe Source

Adapted from a recipe at

Tested by Danielle Newman and Jamey Marks.

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