Homemade crackers to try

I keep thinking about making my own homemade crackers but I haven’t done it yet. Here’s one I’d like to try.

Homemade Wheat Thin Crackers

From Smitten Kitchen.   (I’m adapting these to take out the processed sugar and dairy.) Yield: About 3 dozen.

1 1/4 cups whole wheat flour

1 1/2 tablespoons sugar  (I wonder if honey will work or if it will burn?)

1/2 teaspoon table salt, plus additional for topping

1/4 teaspoon paprika

4 tablespoons unsalted butter (olive oil)

1/4 cup cold water, add this last

Recipe notes: Preheat oven to 400 degrees, mixture should resemble coarse cornmeal, knead once or twice, lightly grease baking sheets or line with parchment paper. Roll dough out to very, very thin rectangle shape on well-floured counter and don't allow them to stick. Stick with a toothpick. You don’t need to space the crackers much because they don’t spread much. Bake until crisp and bronzed about 5 to 7 minutes. Thin crackers will cook faster than thick crackers. They will keep for a week or two. They can also be frozen in airtight containers between sheets of waxed paper for a couple of months.

I'll update later after I try these.