Line 2 baking trays with silicone baking liners or baking paper and set aside.
In a medium sized bowl whisk together both flours, baking soda, cinnamon and salt and set aside.
Using a stand mixer or hand mixer cream the butter, sugar and honey at medium-high speed until light and fluffy (about 2 minutes). Add the flour mixture and mix on low speed until the mixture starts to look like coarse sand. At this point, add as much water as you need (starting with 1 Tablespoon) until the dough comes together and forms a ball.
Remove the dough from the bowl, split in half and flatten each piece into a round disc. Wrap in plastic wrap or baking paper and refrigerate for 30 minutes.
While the dough is chilling, heat the oven to 180°C/350°F.
Remove the dough from the fridge and on a lightly floured work surface, roll it out until it is about 5mm thick.
Using square cookie cutters or a sharp knife or pizza cutter, cut the dough into pieces (mine were 10cm x 7cm) and use a spatula to carefully transfer them to the prepared baking trays, making sure to leave a few centimeter gap between the cookies.
Optional: score a line down the centre of each cookie and use a fork to prick holes down each side (see pictures for reference) This doesn't impact the cooking of the crackers but I think it adds to the authenticity of them and makes them easy to snap in 2 pieces once they are baked, for little hands!
Bake for 10-12 minutes until they are lightly browned (if baking 2 trays at a time, you may need to swap them over halfway and possibly bake for an extra 2 or 3 minutes.)
Remove from the oven and allow to cool on the tray for 5 minutes, before transferring to a wire rack to finish cooling. The crackers will crisp up as they cool.
Store in an airtight container at room temperature for 10 days.