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Place flours, sugar, baking powder, baking soda,
salt and cinnamon into bowl of food processor and
pulse several times to combine. Add butter and
pulse until the mixture resembles cornmeal. Add
molasses, milk and vanilla bean paste. Process
until the dough forms a ball, approximately 1
minute. Press the ball into a 1/2 inch thick disc,
wrap in plastic wrap, and refrigerate for 30
minutes.
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Leave crackers on the pan and bake on the middle
rack for 25 minutes or until the edges just start
to darken. Remove from oven, cool pan and crackers
on a cooling rack to cool completely. Once cooled,
break into individual crackers in an airtight
container for up to 2 weeks.
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