Honey Graham Cracker Redux

Just as I did in preparation for Thanksgiving through New Years Day, I bake somethings to be ready for the busy Spring into Summer seasons.  This year the first thing I am doing is to bake 3 or 4 batches of graham crackers.  It is so convenient to have my homemade, gluten-free graham crackers for all sorts of recipes.  Just looking through the recipes I have set aside, I need the crackers or the crumbs for cookies, pie shells and ice box cakes (no one has ice boxes anymore but refrigerator cakes don’t sound right!).  These freeze well and thaw quickly–ready for almost anything!

I know just how busy things get with birthdays, Mother’s Day and end of school.  There will be lots of times when I’ll have to bring something we all can enjoy, and these graham cracker recipes will make my life easier.  Plus, they taste even better than the ones on the grocery shelves.  Did I mention that they will be gluten-free so my whole family can enjoy these treats?  Here is the recipe that I posted last year.  If you didn’t try making them then–you just have to try now!  You will remember how good graham crackers used to be!

Honey Graham Cracker Redux
 
Author:
Ingredients
  • 2 cups Baking Free™ gluten-free All Purpose Flour (248 g)
  • ¼ cup Positively Free™ Instant Oats (in blender, pulse to a finer oat flour)
  • ½ cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon xanthan gum
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 7 tablespoons chilled butter cut into small chips
  • 3 tablespoons iced water (more if necessary)
  • 2 tablespoons honey1 tablespoon blackstrap molasses
  • 1 teaspoon vanilla
Instructions
  1. Combine the dry ingredients in the bowl of a stand mixer. Mix on low to blend.
  2. Add the chips of butter to the dry ingredients and mix on low.
  3. In a small glass measuring bowl, mix the honey, molasses and vanilla. Add to the dry ingredients.Finally, add the ice water 1 tablespoon at a time until the dough comes together. If necessary, add more iced water 1 tablespoon at a time, until the dough forms a nice ball.
  4. Form the dough into a disk and wrap in plastic wrap. I usually make the disk more like a rectangle since I'll be rolling it into a rectangle eventually. Refrigerate for at least 1 hour or overnight.
  5. When ready to bake, set dough out for about 10 minutes. Preheat oven to 325 degrees F. and line several cookie sheets with parchment paper.
  6. Roll out the dough on floured plastic wrap and cut into 3" X 3" squares. Transfer to the prepared cookie sheets. Leave just a little room between each square. With a fork, prick each cracker several times with a fork. Gather the remains o the dough and roll to cut out more squares.
  7. Bake for 15 minutes, rotating pans half way through the baking time. After they have bake for 15 minutes, turn the oven off and open the door slightly to let oven cool a bit (2-3 minutes). Then close the oven door (oven off but still warm), and let crackers remain in the warm oven for 10-15 minutes or until cool. This will ensure crispy graham crackers. Makes about 24 crackers.

 

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