Combine flour, salt, cinnamon, baking soda, and baking powder into a mixing bowl.
In a stand mixer, mix the butter, sugars, honey, and vanilla until light and fluffy.
In two batches sift the flour mixture to the butter mixture, mixing on medium-low speed. After the final addition, the mixture should look crumbly. Knead the mixture together with your hands until a cohesive ball forms. If needed, add a tsp of milk at a time until the dough comes together into a ball.
Turn the dough onto a piece of plastic wrap and shape into a smooth, square shape. Wrap tightly and refrigerate for at least 1 house or overnight.
Preheat oven to 300 degrees F. Remove the dough from the refrigerator and let rest at room temperature for about 15 minutes or until softened. It should be close to room temperature but still cool when ready to roll.
Lightly flour a sheet of parchment paper. Place the dough in the center and sprinkle lightly with flour. Top with another sheet of parchment paper the same size. Use a rolling pin to roll the dough to be about 1/8 inches thick.
Using a pizza cutter, trim the four boarders of the dough to have flat edges. Cut the dough into about 2x3-inch rectangles, leaving the cracker touching, side-by-side on the parchment paper. Slide the whole sheet of parchment paper with the dough on it onto a baking sheet.
Brush the crackers with a light coating of milk being mindful not to brush over the cracks. Poke holes into each cracker with the tip of a fork or if you have a metal meat thermometer, I find this works best :)
Bake for 25-30 minutes, turning the pan halfway through. They should be a medium-dark brown color and crispy.
Let cool for 5 minutes after removing from the oven. Once cool enough to handle but still warm enough to break cleanly, break and transfer to a wire rack to cool completely.
Enjoy right away or store in an air-tight container for up to a week.
