These graham crackers are awesome. They have so much flavor and good texture and are so much better than a box of tasteless graham crackers from the store. Best of all, they are gluten free! (But you won't know it!) Excellent as a cookie with a hot beverage or cold glass of milk, or try making a pie with my favorite graham cracker pie crust recipe, which I have included. Enjoy!
A word about Special Equipment:
These graham crackers look great when baked on an air cookie sheet pan. It makes a pretty graham cracker and it is crispy with good texture. If you use parchment paper, the grahams will not have the same great appearance; however, if you are just making a pie crust, then that will not matter.
Choose a nice cutter to cut out your graham crackers. I like to use a ravioli cutter because it makes a sharp, clean cut through the dough and leaves nice edges on cookies and crackers.
Please read through the recipe before you begin, and assemble all the ingredients.
Make your FLOUR BLEND recipe, first. When you measure the flours spoon them lightly into the bowl on the scale, don't pack it down. Tip: I put a piece of wax paper on the counter in my work space to catch any excess flour that falls, then I can funnel it easily back into the container.
Place all measured DRY INGREDIENTS in a medium size bowl, starting with 266 grams of Flour Blend for this recipe. (Store the rest of the flour in the fridge) Add the light brown sugar, cinnamon, nutmeg, baking powder, baking soda, salt, and xanthan gum. Mix until thoroughly combined. Set aside.
Fine dice the cold butter.
Using a pastry cutter, work butter into the DRY INGREDIENTS
Mix your WET INGREDIENTS. Stir in 3 measured tablespoons of ice water, the honey and vanilla.
Pour the WET INGREDIENTS into the DRY INGREDIENTS and mix well.
Mix with your fingers with a pressing downward motion, then squeezing the dough until it sticks together. I find I do not have to add more water if I work the dough well by hand.
When the dough is well mixed, form the dough into a smooth ball. Cover it in plastic wrap and refrigerate for about an hour or until cold enough to roll.
Preheat oven to 325 degrees. Lightly grease an air cookie sheet.
Roll the chilled dough between two sheets of waxed paper. Don't use any extra flour. Roll the dough thin, about 1/8 of an inch. (the dough will rise)
Cut out the graham crackers with your favorite cutter. Here is how it will look. Note: It is not necessary to cut the holes in the crackers. This was my first batch, and I tried a second batch without holes, and it made no difference in the cracker.
Carefully lift the cut-out graham cracker onto the baking sheet. Roll the scraps and make more graham crackers until all the dough is used.
Bake for 12 to 15 minutes or until just golden brown. Let the grahams cool on the cookie sheet slightly, then transfer gently to cooling rack with a spatula. They will harden and become crisp as they cool. Store in an air tight container in the freezer.
GRAHAM CRACKER CRUST
1 1/2 cups graham cracker crumbs
1/4 cup real butter softened
1/4 cup sugar (optional)
Preheat oven to 350 degrees. Warm pie dish with the butter in it. When it is melted, add the graham cracker crumbs and sugar to the hot dish. Use pot holders to hold the dish. I use a small frosting spatula to help form the crust. Bake for 5 to 8 minutes. Cool, and the pie crust is ready to use. Makes one 9 inch pie crust.