1-Preheat your oven: Start by preheating your oven to 350°F (175°C) to handle those high-altitude adjustments, and line a baking sheet with parchment paper for easy cleanup.

2-Combine dry ingredients: In a mixing bowl, combine the whole wheat flour, baking soda, ground cinnamon, and salt whisk them together to blend the dry ingredients evenly. This step ensures your dough has the right structure for crisp results.

3-Cream wet ingredients: Next, in a separate bowl, cream the softened unsalted butter with the granulated sugar, light brown sugar, vanilla extract, and golden syrup until it’s light and fluffy that’s about 3 minutes in a stand mixer.

4-Mix dry and wet ingredients: Gradually mix the dry ingredients into the wet mixture on low speed until it gets crumbly, then increase to medium speed and add the whole milk (3 to 4 tablespoons as needed) until the dough comes together nicely.

5-Divide and chill dough: Once formed, divide the dough into two disks and chill them briefly for easier handling.

6-Roll out dough and score: Now, roll out each disk between parchment paper to about 1/8 inch thickness, score into 24 squares, and prick with a toothpick for that classic look.

7-Bake and finish: Bake for 18-20 minutes, rotating the pans halfway through, then cut along the scores while warm. Let the crackers cool completely before enjoying.