If your brown sugar is lumpy, push it through a sieve before measuring it. Also, refrigerate the dough for at least 3 hours before rolling and baking helps to relax the gluten and blend the flavors.
Yields: About 30 Grahams Time: About 4 hour
1/3 cup (3 ounces) whole milk
1 tablespoon plus 1 teaspoon pure vanilla extract, preferably Madagascar Bourbon
4 tablespoons (2 ounces by weight) mild-flavor honey such as clover or orange blossom
1 cup (5 ounces) unbleached all-purpose flour
1 cup plus 3 tablespoons (5 1/4 ounces) whole-wheat flour, preferably stone-ground
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
5 tablespoons (2 1/2 ounces) unsalted butter with 82% butterfat, chilled, cut into 1/2 cubes
1 cup packed (6 ounces) dark brown cane sugar
Cinnamon-Sugar Mixture: 2 tablespoons granulated cane sugar mixed with 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, and 1/4 teaspoon kosher salt
Whisk the milk, vanilla, extract, and honey together in a bowl. Set aside.
Sift both flours, salt, and baking soda together into the bowl of a heavy-duty mixer fitted with the paddle attachment. Add the butter and beat on medium speed until the mixture looks like coarse meal. Beat in the brown sugar until no sugar clumps remain.
With the mixer running on medium speed, add the milk mixture and beat until a smooth dough forms, 2 to 3 minutes.
Turn the dough out onto a lightly floured work surface and pat it into a 5-inch square. Wrap it in plastic wrap and refrigerate for at least 3 hours or up to overnight.
Preheat the oven to 350F. Line the bottoms of two 12x18 inch sheet pans with parchment paper.
On a lightly floured work surface, roll out the dough 1/8 inch thick.
Using a ruler to guide you and a pizza cutter or a sharp knife, cut the dough in 2 1/2-inch squares. You should have 30 squares.
Re-roll the scraps only once if necessary, to yield that amount, using less flour on the work surface to prevent toughness. Put the squares on the prepared pans, spacing them 1/4 inch apart.
Sprinkle evenly with the cinnamon-sugar mixture.
Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time until browned on top, 15 to 18 minutes.
Let cool completely on the pans on wire racks. Store in an airtight container for up to 2 weeks.