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Cream the butter and both sugars for ~2 minutes.
Add in the egg, vanilla and honey and mix until well combined.
In a separate bowl, whisk together the dry ingredients.
Add the dry ingredients to the wet ingredients and mix until the dough starts to come together.
Transfer to a clean surface and knead with your hands until the dough comes together in a smooth ball.
Shape into a rectangle, then wrap in plastic wrap and flatten into a wider rectangle (this will make it easier to roll out).
Refrigerate for at least 1 hour or up to overnight.
Preheat oven to 350˚F.
Let dough soften at room temp for 10 minutes, then roll it out on a lightly floured surface into a ~16x10" rectangle (~⅛-¼" thick).
Cut into 2x5" rectangles (we used a paper template for even sizing) then place on parchment lined baking sheets.
Score the dough down the middle lengthwise and widthwise, then dock (poke holes) in several places.
Bake for 9-11 minutes, until golden brown and set.
Let cool completely.