Mix flours, baking powder, baking soda, and salt in the bowl of your food processor. Add butter and pulse until the mixture looks like wet sand.*

Add brown sugar, honey and milk. Pulse to mix, until the dough comes together.

Divide the dough into four even pieces. Place one section of dough onto a piece of parchment paper and shape it into a rectangle. Cover the dough with another piece of parchment paper and roll the dough out to a 7 ½ x 9 ½ inch rectangle. (It should be about ⅛ inch thick.) Place the rolled out (and still covered) dough into the freezer on a flat surface. Repeat with the remaining three sections of dough.

Chill the dough in the freezer for 20-30 min.

Remove the dough from the freezer, one section at a time. Remove the top layer of parchment paper and cut each rectangle into 8 individual cookies (being careful not to cut through the parchment paper). Decorate each cookie as desired using a skewer or a fork.

Place the cut cookies, on their parchment paper, onto a baking sheet.

Repeat with the remaining three sections of dough.

Once all the cookies have been cut, place them into the oven and bake for 18-20 minutes, until the top begins to darken. (Check often towards the end of the cooking time. They darken quite quickly towards the end.)

Remove the cookies from the pan to cool on a wire rack. (These cookies will be quite crisp as they are cooling, but they will soften up a bit as they stand. So, don't worry if you think you have over baked them. They will soften.)