Preheat oven to 400. Line 2 baking sheets with parchment paper.
Sift together flours, baking powder, sugar, salt, 3 Tbsp Wisconsin Spice Mix and pour into the bowl of a food processor fitted with a dough blade. Add chilled butter and pulse to a course crumb.
Drizzle in oil and then water 1 Tbsp at a time, with the processor running, until mixture starts to form large clumps.
Flour the counter and turn out dough, gathering into a ball. Knead once or twice just until it comes together. Lightly flour both sides of dough and roll out to 1/4" thick, making sure to rotate dough a couple times to keep it from sticking. Prick all over with a fork and then cut out with a cutter of your choice, or cut into squares.
Transfer to baking sheets.
In a small bowl whisk together egg and milk, brush over crackers.
Bake for 5-10 minutes, just until they begin to brown.
While crackers are baking whisk together butter and remaining 1 Tbsp Wisconsin Spice Mix.
Pull crackers from the oven, while still hot, brush with butter mixture and sprinkle with salt.
Cool completely on a wire rack. Store in an airtight container for up to a week.
Yield: 3 dozen 2 1/2" crackers - Time: 45 minutes
1/3 c Flour
2/3 c White whole wheat flour
1/4 c Oat flour
1 1/2 tsp Baking powder
1 1/2 Tbsp Sugar
1/4 c This Little Goat Went to Wisconsin Spice Mix, divided
3 Tbsp Butter, chilled and cut into cubes
1 Tbsp Olive oil
1/4 c Ice water, divided
1 Tbsp Milk
2 Tbsp Butter, melted
1 tsp Salt