In a bowl, sift together the all-purpose flour, whole-wheat flour, salt, baking soda, and cinnamon.

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, dark brown sugar, granulated sugar, and honey. Mix on medium speed until well combined, about 1 minute. In two additions, add the dry ingredients, letting the first fully incorporate before you add the second.

Flatten the dough into a rectangular shape, wrap it tightly in plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days. (The dough can be frozen, well wrapped, for up to 1 month.)

Preheat the oven to 350°F. Line two baking sheets with parchment.

Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle about 1/8 inch thick. Using a ruler and a pastry cutter or a sharp knife, cut the dough into 1-1/2-by-3-inch rectangles; use a spatula to transfer the rectangles to the prepared baking sheets as you go. Reroll the scraps of dough once, and cut out more cookies. Using a fork, pierce each rectangle with two rows of four to six marks.*

Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown, 15 to 20 minutes. Cool on a wire rack.

The graham crackers will keep in an airtight container at room temperature for up to 1 week.

*Or alternatively, shape dough into a log 3x3 square or 3 inch round, chill until dough is firm enough to cut. Slice 1/8 inch thick slices. Place on cookie sheet approximately 1 inch apart. Bake 11-12 minutes until golden brown. Optional" sprinkle with cinnamon sugar before baking.

Makes approximately 30 cookies