Preheat your oven to 325°F and line a baking sheet with parchment paper or a silicone mat.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, cocoa powder, powdered sugar, and baking powder. Mix on low until evenly blended.

Add the butter to the dry ingredients and mix until small pea-sized clumps form.

In a separate bowl, whisk together the honey and milk until the honey dissolves completely. Pour into the dry mixture and mix until a dough forms. Divide the dough into two equal portions.

Cut a piece of parchment paper to fit your baking sheet. Place one half of the dough in the center and roll it out into a large rectangle, about 1/8-1/4 inch thick. Use a fork to prick the top to prevent bubbling.

Transfer the parchment with the rolled dough onto the baking sheet and bake for 12-15 minutes, or until the edges slightly curl and the center looks set.

Carefully move the baked dough onto a cutting board and immediately cut into squares or your desired shape while still warm. The crackers will crisp as they cool.