Firstly, mill the flour.

Then, add baking powder and salt to the flour, and mix until combined.

Cut cold butter into small cubes.

In a stand mixer, mix the flour mixture and cold butter cubes until crumbly.

Add honey start mixing, and slowly add milk. You may need slightly more or less milk, mix until it starts to form a cohesive ball.

Then, cover the dough and place in the fridge for 1 hour.

Line a baking sheet with parchment paper.

Preheat the oven to 400*F.

Get dough out of fridge, and cut in half. It is easier to work with a smaller piece of dough. Let it warm just a bit to room temp while working with it. (It will make it easier to work with.)

Roll out the dough to about ⅛ inch thick. We rolled some out by hand, and rolled some with a pasta sheeter attachment on my kitchen aid. I couldn't believe how well the pasta sheeter worked!

Once rolled out, use a pizza cutter to cut into 1.5x3 inch rectangles, then place on the lined baking sheet.

I used the back of a toothpick to put 6 small holes in the cracker dough to give the crackers that iconic Club Cracker look.

Bake for 13-15 minutes or until the crackers are light golden brown.

Melt the 2 TBSP of butter while the crackers are baking.

Once out of the oven, brush the crackers with the melted butter, then sprinkle with salt to taste.

Remove from baking tray to let cool on a cooling rack. Let cool completely, the crackers with crisp up as they cool.