• In a small bowl, use a spatula to cream the butter and brown sugar until creamy. Add the honey and sourdough discard and stir until smooth.
• In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt. Pour the wet ingredients into the dry ingredients bowl and stir with a spatula until combined. If needed, use your hands to bring the dough together, but avoid the temptation to add additional liquid to the mixture.
• Cover the bowl and transfer to the fridge to chill for one hour. For a long-ferment, keep the dough in the fridge for up to 2 days.
• Preheat your oven to 350°F ( 176°C). Divide the dough in half. Place one half between two pieces of parchment paper and roll to ⅛" thickness. Peel the top piece off and transfer the bottom piece along with the dough to a baking sheet.
• Use a sharp knife or pizza cutter to cut the dough into 2" squares or rectangles. Remove the ragged edges and save them to re-roll with any other scraps. Use a fork to poke holes in the dough. Place the baking sheet in the fridge for 30 minutes to allow the dough to firm up. (Repeat with the remaining dough and store the sheets stacked in the fridge until ready to bake them.)
• Bake for 15-17 minutes or until the crackers are golden brown in color. Remove the baking sheet from the oven and all the cookies to remain on the baking sheet for 10 minutes. Transfer the cookies to a wire cooling rack.

How to make Indoor S'mores

• Put the oven rack on the top level and turn on the broiler. Line a baking sheet with parchment paper. Put graham crackers on the baking sheet. Top each graham cracker with a piece of chocolate and a marshmallow.
• Broil for 30 seconds, then take them out quickly to avoid burning the marshmallows. Put another graham cracker on top of each s'more and press down. Serve immediately.