Directions

1. In a medium bowl, whisk together both flours, baking soda, and salt; set aside.

2. In a large bowl, combine butter, brown sugar, and honey- beat at medium-high speed until light and fluffy, about 2 min.

3. Scrape down the sides of the bowl, add the flour mixture, and mix on low speed just until blended and the dough comes together, about 30 seconds.

4. Transfer the dough onto a piece of plastic wrap, press into a 7 inch square, and wrap tightly.

5. Refrigerate for at least 2 hours, or up to 5 days.

6. When ready to bake the crackers, preheat oven to 350 degrees. Line two baking sheets with parchment paper or a silicone baking mat.

7. On a lightly floured surface, roll out the dough to 1/8-1/4” thickness and cut into 3” squares.

8. Transfer to baking sheet, spacing the crackers at least 3/4” apart. (Gather any scraps, re-roll, and cut out more crackers)

9. Bake for 10 min, then rotate the baking sheet.

10. Bake for another 6-8 min, or just until cookies are golden brown and barely firm to the touch.

11. Let cool for just a minute on the baking sheets, then carefully transfer to a cooling rack. Let cool completely (they will crisp as they cool).

12. Store in an airtight container for up to 5 days.