Preheat oven to 350 degrees. Adjust your oven racks to the upper and lower positions. Line 2 baking sheets with parchment paper or a Silpat liner and set aside.

In the bowl of a food processor, combine flours, wheat germ, sugar, cinnamon, baking powder, baking soda and salt. Pulse the mixture until all ingredients are combined. Add in the butter and honey while continuing to pulse until mixture resembles a coarse meal. Continue to pulse while pouring the ice water through the feed tube at the top of the processor and continue to pulse until the dough barely comes together. Do not over process. Shape dough into a flat disk, wrap in plastic wrap and refrigerate for 10 minutes.

Place the dough onto a lightly floured surface. Roll out the dough into a rectangle, about 1/8-inch thick using a floured rolling pin. Using any type of cookie cutter you like, cut out shapes. Place crackers onto prepared baking sheets and bake for 15 minutes or until lightly golden around the edges but not dark brown, rotating the baking sheets halfway through cooking to ensure even browning.