• Preparation Time 20 minutes, plus 60 minutes chilling time
  • Baking Time 20 minutes
  • Makes about 24 crackers
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 3 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ½ cup butter, softened
  • ½ cup packed brown sugar
  • ¼ cup honey
  • ½ cup milk
  • Topping
  • 2 tbsp granulated sugar
  • ¼ tsp cinnamon

Serving Size: about 24 crackers


Serving Size: about 24 crackers

  • Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
  • Combine flour, baking powder, baking soda and cinnamon in a medium bowl. Reserve.
  • Cream butter and brown sugar together in a large mixing bowl with an electric mixer until smooth. Add honey and milk and beat well. Add reserved flour mixture and mix until dough comes together.
  • Divide dough in half and flatten each into 1” (2.5cm) thick squares. Wrap in plastic, refrigerate 60 minutes or overnight.
  • Combine granulated sugar and cinnamon in a small bowl. On a lightly flour surface with a lightly floured rolling pin, roll dough into a 1/8” (3mm) thick square. Cut dough into 3” (8cm) squares. Repeat with remaining portion of dough. Reroll scraps to make additional squares. Transfer to prepared baking sheets. Mark a line down the center of each one, and prick with a fork. Sprinkle with topping mixture.
  • Bake in preheated oven 17 to 20 minutes, until browned and slightly firm to the touch.


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