Preheat oven to 325F.
Combine honey and milk in a small bowl and stir until dissolved.
In a nice large bowl, whisk together the dry ingredients.
Have the kids cut the butter into the dry ingredients with their fingers until they've formed a nice crumble.
Add the liquid and the extract(s) and toss gently with a fork for a few moments.
Put the little hands back into the bowl and have the kids begin to form a dough, kneading for about a minute.
Add a bit more milk if the mixture is not coming together.
Divide the dough in half and form into two spheres.
On a piece of parchment paper that will fit your cookie sheet, roll the dough into a large rectangle less than 1/8-in thick.
If so desired, trim the edges of the dough so that you have a perfect rectangle.
Gently prick the dough all over with a fork. (We forgot this time around, and a few of our shamrocks had bumps! Oops!)
Place each paper full of thin, flattened dough onto a cookie sheet.
Bake for 12-14 minutes and remove from oven.
! IMMEDIATELY cut shapes into the crackers with a medium-sized shamrock-shaped cookie cutter. WORK QUICKLY ! BUT BE WARNED! A metal cookie cutter will conduct heat from the crackers and the sheet, so have the little ones use mitts!
You can also use a pizza wheel or ravioli cutter to slice the crackers into perfect squares.
Let the crackers cool a moment longer on the pans.
Remove the excess from around the cut-outs and eat or smash for graham cracker crumbs.
Cool crackers completely on a wire rack.
