In a small bowl, mix together honey, water, molasses, and vanilla.

In the bowl of a food processor, pulse together the flours, brown sugar, salt, and baking soda.

Distribute the butter chunks over the flour mixture, and pulse until you have a crumbly mixture.

Pour the honey mixture over the top, and pulse until just combined.

Scoop the dough out onto a lightly floured surface and shape into a rectangle. Wrap in plastic and chill in the refrigerator for 2 hours or so, until the dough is firm, but not hard.

Preheat oven to 300°F, center a rack, and line a rimmed baking sheet with baking parchment or a silicone baking mat.

Cut off 1/3 of the rectangle, replacing the remaining dough in the refrigerator. Roll out the dough to 1/8-inch thick.

Cut the dough into 2-inch squares and poke holes through the crackers with the tines of a fork.

Transfer to the lined baking sheet, placing the crackers close together, but not touching, and bake until the crackers are slightly firm when pressed with a finger tip and the edges are beginning to brown, about 25 minutes.

Let the crackers cool for 3-4 minutes on the baking sheet, then remove to a cooling rack and let cool completely. Repeat with the remaining dough.