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1
Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine.
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2
Add the butter and pulse until the mixture resembles cornmeal.
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3
Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute.
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4
Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
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5
Preheat the oven to 350 degrees F.
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6
Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper.
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7
Roll the dough out until it is 1/8-inch thick.
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8
Slide the rolled dough and parchment paper onto a half sheet pan.
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9
Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough.
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10
Trim off any excess.
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11
Using a fork, poke holes all over the top of the dough.
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12
Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken.
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13
Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely.
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14
Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.
