Dry Ingredients: To a small bowl, whisk together the dry ingredients: whole wheat flour, baking soda, ground cinnamon and salt. Set aside.

Wet Ingredients: Whip together the butter and brown sugar with a hand mixer until mixed. Add the sourdough discard and honey. Mix until light and fluffy. Add the vanilla extract and a little splash of the milk. Whip again.

Mix: Pour the dry ingredients on top of the wet ingredients and mix together with a spatula. If the dough is crumbly, add a little bit more milk until the dough comes together. It should not be sticky but will clump together to form a ball. If the dough is sticky, add a little more flour until it clumps together.

Chill Dough: Cover the dough and chill for an hour or up to 24 hours.

Roll Out: Shape the dough into two equal sized discs. Line a half sheet pan (18 by 13 inches) with parchment paper. Take the first disc of dough and roll out on a floured pastry mat to about 15 by 11 inches. If the dough sticks, add more flour to the bottom and top. Use a pizza cutter and cut the dough into 12 equal pieces. Cut off the edges as desired with the pizza cutter. Take a fork and pierce the dough a few times on each piece. Place the crackers on the parchment paper. Repeat with the other disc of dough. Note: Baking the crackers as one large sheet will keep the edges crispy but the middle not quite as crispy. If you want the entire cracker to be crispy, you'll need to separate the crackers from each other for baking.

Bake: Preheat oven to 350 degrees F. Bake crackers for 12-15 minutes until crisp on the edges. Pull out of the oven and cut again with the pizza cutter (if they are in one big sheet) to separate. Let the crackers cool completely before enjoying!