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1
Preheat the oven to 350F.
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2
In a medium bowl, whisk together both flours, baking soda, cinnamon, and salt; set aside.
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3
In the bowl of an electric mixer fitted with the paddle, beat butter, brown sugar, and honey on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed.
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4
With mixer on low, add the flour mixture; beat until just combined.
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5
Turn out the dough onto a lightly floured surface.
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6
With a knife or bench scraper, cut dough into four equal pieces.
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7
Roll out each piece between two sheets of parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
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8
Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles.
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9
Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers.
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10
Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
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11
Remove two sheets of dough from freezer.
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12
Using a fork, pierce each piece in a decorative pattern.Transfer dough (on parchment) to a large baking sheet.
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13
Bake, rotating halfway through, until crackers are deep golden brown, 15 to 18 minutes.
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14
Repeat with remaining dough.
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15
Transfer to a wire rack to cool completely before breaking crackers along perforated lines.
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16
Crackers can be kept in an airtight container at room temperature for up to 5 days.
