Graham Cracker

To make the dough:

1. In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.
2. In a stand mixer fit with the paddle attachment, or with an electric hand mixer, cream butter and sugar together. 
3. Increase speed to medium and beat until light and fluffy, about 3 minutes. Reduce speed to low and add flour mixture until incorporated well and a soft dough forms, about 2 minutes.
4. Add the milk, honey, and vanilla extract. Mix until incorporated. The dough should be sticky and soft.
5. Divide the dough in two discs and wrap both in plastic and chill for at least one hour.

To roll and bake the dough:

1. Adjust oven rack to the middle position and preheat oven to 350 degrees. Generously flour your counter or a piece of parchment paper and place one ball of dough in the center.
2. Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again. Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin, about 1/8-inch thick. Slide the parchment paper onto a baking sheet and brush away excess flour. Repeat with remaining dough.
3. For grocery store look-alike, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick. Otherwise, leave the dough uncut.
4. Bake until crackers and firm and darkened, about 10-12 minutes. Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets.
5. The graham crackers can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.