Line 2 large cookie sheets with parchment paper and set aside.

In a large bowl, whisk together the flour, brown sugar, cinnamon, baking soda, and salt.

Add the butter to the dry ingredients and rub it in with your fingertips until the mixture looks like coarse breadcrumbs (you can also do this in a food processor).

In a separate jug, whisk together the milk, honey, and vanilla until the honey has dissolved.

Add the milk mixture to the flour and mix using a spatula until a dough forms. The dough will be sticky and soft. 

Wrap in plastic and chill for at least 1 hour so it's easy to roll. This is a very soft dough, so the longer it chills the better. 

On a well-floured surface, roll out the dough to a little more ⅛ inch (0.3 cm) thick. Note: keep the surface and your rolling pin dusted with flour to prevent the dough from sticking too much. 

Using a pizza cutter, cut the dough into 2 x 5-inch (5 x 12 cm) rectangles. Using a knife, score the cookies down the center lengthwise, then in half across. Using a fork, prick the Grahams on both sides of the scored lines. This will create the classic Graham Cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.

Bake the cookies at 325°F (165°C) fan assist for about 10-12 minutes until the edges are lightly golden.

Store the cooled cookies in an airtight container at room temperature for up to 5 days. Eat as is or use them to make S'mores, for pie crust or a base of a cheesecake