In a medium mixing bowl, cream together the butter, sugar and honey until well combined.

Add the egg and vanilla, and continue to whisk until smooth.

In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder and cinnamon, then mix this into your butter mixture. You might need to get in there with your hands and knead it just until it comes together.

Shape the dough into a flattened disc, wrap in cling wrap and refrigerate for 30 minutes. (You can use it straight away but it's a little easier to roll when it has chilled for a bit.)

Pre-heat the oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside.

On a lightly floured surface, roll half of the dough to a ¼-inch (6 mm) thickness. (Keep the remaining dough covered and in the refrigerator to stay cold until you are ready to roll it.)

Using Animal Cookie Cutters (or any cookie cutters of your choice) cut out the dough into shapes. Place the crackers 1-inch (3 cm) apart onto the prepared baking sheets.

Bake for 12-15 minutes, or until lightly golden brown around the edges. Let cool for at least 5 minutes on the baking sheets before enjoying. Stored cooled cookies in an airtight container at room temperature for up to 7 days.