Whisk together the two flours, salt and baking soda in a small bowl.

In your electric mixer, cream together the butter and sugar. Add the honey and molasses and beat until mixed in. Add the egg and scrape down the sides of your bowl.

Add 1/2 of your dry ingredients and mix just until incorporated, then add the second half. Again, mix just until incorporated.

Form dough into a flat disk and wrap in plastic. Refrigerate for 4 hours or overnight.

Divide dough into 4 pieces and roll out onto a lightly floured surface. (If you don’t want to bake the whole batch, you can freeze the dough at this point). You want it about 1/4″ thick. Cut into whatever shapes you would like and transfer to a parchment lined baking sheet. Use a fork to make indentations on each cracker.

Bake at 325 for 10-12 minutes for soft crackers or 18-20 minutes for crunchy. Let cool completely on the cookie sheet before removing.