In a medium bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking soda, cinnamon, and salt.

To the same mixing bowl, add the butter, honey, sourdough discard and mix until a soft dough forms. It will feel slightly sticky. That's totally normal.

Form the dough into a flat square disk. Wrap it tightly in plastic wrap and refrigerate it for 30 minutes to 1 hour to make rolling easier and prevent spreading. You can keep it in the fridge overnight for more flavor, but the crackers will be a little darker if you do this.

Preheat your oven to 325°F and line a baking sheet with parchment paper.

Place the dough between two sheets of parchment paper and roll it to 1/8-inch thickness .

Using a pizza cutter or sharp knife, cut the dough into rectangles: 6 mm x 2.5 mm.

Lightly poke holes in the dough using a fork or toothpick (I broke a toothpick in half and used the non-sharp side to poke small holes across each cracker.)

Transfer the crackers to the lined baking sheet and place them in the fridge for 15 minutes before baking. This will ensure that there's minimal spreading.

Bake the crackers for 14-16 minutes, until the edges are golden brown and the centers are firm. The crackers may feel slightly soft at first; they will crisp as they cool.

Cool on a wire rack.