In mixing bowl, combine both flours, salt, baking soda and cinnamon.

In electric mixer with paddle attachment, beat butter and brown sugar until light, about 2 minutes. Add maple syrup (or agave, if using ( and vanilla and mix until uniform.

Reduce speed to low and gradually add dry ingredients until dough just comes together. Add milk and stir just to combine. Avoid overmixing.

Divide dough in half and shape into two discs. Wrap in plastic wrap and chill for an hour.

Preheat oven to 350 degrees F.

Transfer one of the dough discs to lightly floured work surface. If it’s very hard, let it rest for 5-10 minutes until you can roll it. Place disc between two sheets of floured parchment paper and roll into rectangle 1/8 of an inch thick.

Transfer rolled-out dough to baking sheet and brush off any flour on surface. Mark crackers with skewer if desired. Make marks to divide rectangle into 12 rectangles and dot them all over. Be careful not to poke all the way through the dough. Repeat with remaining dough disc.

Bake for 10-12 minutes, until firm and golden. Right out of the oven, while hot, slice crackers with pizza wheel. Cool on baking sheets at room temperature.