These are one of my favorite snacks to make. I think the reason why I like them is because I loved eating graham crackers growing up but once I found out I had a gluten allergy, it was a tough day, okay..maybe a tough year. But these are delicious!
2 ¼ cups flour
½ cup packed brown sugar
1¾ tsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
7 tbsp butter, cut into small pieces
3 tbsp cold water
3 tbsp honey
1 tsp vanilla
Combine the dry ingredients and mix. Next, cut the cold butter into small pieces and using your fingertips, work the butter into the dry ingredients until it is well combined (or you can use a food processor!).
Stir in the cold water, honey and vanilla. If the dough is too dry, add a little more cold water a teaspoon at a time. Continue to combine with your fingers.
Gather the dough into a ball and cover in plastic wrap and refrigerate for 15 to 30 minutes. Refrigerating will help make the dough less sticky when rolling it out. You could skip the refrigeration part, you’ll just need more flour when rolling the dough.
Preheat the oven to 325 degrees and line a cookie sheet with parchment paper. Flatten and roll the dough onto the parchment paper to the thickness you desire. You may need to use some flour to keep dough from sticking to the rolling pin or sometimes I lay a zip block bag on top of the dough to help roll it out.
Use a pizza cutter to cut your dough into squares. Then use a fork to poke holes in the dough. Sprinkle generously with cinnamon and sugar.
Bake for 25-35 minutes, remember you want a crisp cracker, not a soft cookie, but keep a close on on them so they don’t burn. If you’re not sure if they are crisp enough, you can always pull them out of the oven, let them cool and see what the texture is like. If their too soft, put them back in the oven for several minutes.
Adapted from One Good Thing by Jillee
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