Beat butter, sugars, and honey in a large bowl with a mixer until smooth. In another bowl, mix dry ingredients. Add to butter mixture and beat until blended.
Divide dough in half and roll each half between 2 sheets of parchment paper into an even 10- by 12-in. rectangle. Slide each set onto a baking sheet and freeze until firm, about 10 minutes. Preheat oven to 300°.
Pull off top parchment. Cut dough on pans into 2 1/2- by 4-in. rectangles. Bake until deep golden brown, 13 to 18 minutes; swap pans halfway through. Cut crackers again on lines.
Let crackers cool on pans 2 to 3 minutes. Separate pieces and transfer to cooling racks.
Make ahead: Up to 1 week, airtight; or freeze up to 2 months.
Note: Nutritional analysis is per cracker.
Mustard Grill in Napa; Cindy's Backstreet Kitchen and Go Fish, both in St. Helena, CA