Preheat oven at 170C.
Sift together the dry ingredients and mix well.
If using salted butter avoid the additional salt. Or you can always sprinkle salt on top of the crackers after baking, personally I feel it adds such a dimension of flavour to it.
With the help of your fingertips rub the butter and flour together. Preferably use cold butter for this. Once the butter is combined with the flour it should somewhat resemble sandy texture.
Whish the honey and milk together. Then add it to the flour mixture and use a fork combine. The dough will come together pretty fast, cover and chill in the fridge for at least 45 mins.
Take out the chilled dough, flatten it a little with your palm and fold the dough onto itself for 10-12 times. I know it feels like too many times but it makes the crackers so much better.
Place the dough between two parchment paper and roll it out at 1/16” inch thickness. Using fork dork the cookie dough, so that it doesn’t puff up in the oven as it bakes.
Place in the oven for 12-15 mins, or until there is a matte finish on your crackers and your kitchen smells like chocolate.
Take it out and immediately cut the crackers into 2.5”x2.5” squares or any shape/size of your choice.
Let it cool completely before eating. Drizzle melted chocolate on top and sprinkle chopped up nuts for good measure. Or put some ice cream in the middle and turn it into an icecream sandwich.