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In a large mixing bowl, cream together 110 g softened butter and 75 g dark brown sugar until light and fluffy.
Mix in 114 g honey, 20 g molasses (if using), and 120 g sourdough discard until well combined.
In a separate bowl, whisk together: 150 g all-purpose flour, 150 g whole wheat flour, 2 g baking powder, 3 g salt and 2 g ground cinnamon.
Add the dry ingredients to the wet ingredients and mix until no dry flour remains.
Cover and refrigerate the dough for at least 2 hours, or up to 2 days.
Preheat your oven to 350°F (175°C).
Roll the chilled dough to about ⅛ inch thick.
Cut into your desired size using a pizza cutter, knife, or cookie cutters.
Use a fork to poke holes across each cracker before baking.
Bake for 15–18 minutes, or until the graham crackers are lightly golden around the edges.
Leave them on the baking sheet for 30 minutes after baking.