In the bowl of a stand mixer, combine the flours, baking soda, sugar and salt (if using). If doing this by hand, use a large mixing bowl. You could also use a food processor but mine tends to overwork dough so I avoided it here.<br></br>

Add the cold butter and run the mixer on low speed till the mixture resembles coarse breadcrumbs, or use your fingertips to rub the butter in.<br></br>

In a smaller bowl, whisk the milk, honey and vanilla. Pour into the flour-butter mixture and run the mixer on low to bring the dough together. If doing this by hand, a silicone spatula is great. Do not overwork the dough. Mine was not sticky at all, but it is definitely soft.<br></br>

Place the dough on a large piece of clingfilm, pat it down and wrap tightly. Chill for 1 to 2 hours, or overnight.<br></br>

When ready to roll, lay out a silicone mat or large piece of clingfilm on the counter and sprinkle lightly with flour. Combine the cinnamon and powdered sugar in a small bowl.<br></br>

Unwrap the chilled dough and place it on the floured surface. Cover with another sheet of clingfilm and roll out to a roughly 10" square. It may be more rectangular or more square, the shape doesn't matter much. It is more important to roll it out thin enough that the crackers are crisp, but not so thin that the dough tears.<br></br>

Slice it into equal squares and save the scraps. Don't separate the squares just yet. Slide the rolled out dough onto a baking tray (using the silicone mat or clingfilm) and place back in the fridge for 10 minutes. When it's cold, it's easier to separate the pieces.<br></br>

Preheat the oven to 175 C. Take the chilled, sliced dough out of the fridge, and gently separate the squares, setting them a few centimetres apart. You will need to get out another baking try and silicone mat if baking in batches.<br></br>

Use a fork or toothpick to poke holes in the top of the crackers for a fun look. Sprinkle with the cinnamon sugar. Bake for 15 to 20 minutes, rotating the tray halfway through the baking time. The crackers are done when they are browned, slightly puffed and firm in the middle, but not hard. They will harden as they cool down. Every oven works differently so check that your crackers are not burning.<br></br>

Allow to cool and repeat with the rest of the dough. Crackers can be stored for about 2 weeks at room temperature in an airtight tin. In humid environments, they will soften after about a week, so then storing them in the fridge is a good idea.<br></br>

When ready to make the s'mores, preheat the oven to 180 C. If you have a broil setting, that's better for browning the marshmallows.<br></br>

Place squares of chocolate on half the crackers and marshmallows on the other half. You may need to place two pieces of chocolate on each cracker, and if the marshmallows are too large, cut them in half and place each half side by side (see picture above). Broil for 2 to 3 minutes until the marshmallows brown and look softer and the chocolate begins to melt.<br></br>

Quickly place the chocolate halves on the marshmallow halves and press down lightly. Eat warm! Leftover s'mores can be stored in the fridge for 2 days and reheated in the oven or microwave. Enjoy :)