Graham crackers make great pie crust for unbaked pies. And for cheesecakes. But GF ones are kinda lacking in the texture and flavor department if you eat a whole one; so hard on the teeth and they are soo expensive for the few you get. So I finally decided to try and make my own. Read a few recipes and then modified to make them my own. These are made with Earth Balance spread as I had some I wanted to use, no eggs; practically vegan; just the honey is an issue.
Pretty easy to make in my stand mixer. Then you roll out between two sheets of parchment and use the pizza cutter to draw lines between them. Can prick with a fork to form perforations. They will be soft and take the impressions of what you draw on. They do puff up some in the oven; beware edges falling off: a bit fell off one edge of my sheet of crackers and burnt up. Stinky when burnt!
GF Graham Crackers
1 1/2 cups King Arthur Basic GF blend
1/2 cup brown sugar
1 1/2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter or Earth Balance spread; cold
1 tsp. vanilla
3 Tbsp. water
3 Tbsp. honey
Directions: Put dry ingredients in stand mixer bowl. Blend. Add butter cut in cubes; blend until crumbly. Add vanilla, honey, water. If needed add an extra tsp of water.
Lay out a sheet of parchment paper on big baking board. Blop out batter on it. Top with another sheet of baking paper and roll thin to fill the space. Cut apart with a pizza cutter to make 15 cookies. Poke with a fork to add perforations as desired. Bake at 325 degrees for 17-20 minutes. At 17 minutes they will be soft cookies. 20 is needed for crunchy ones to break up for pie crust or to make s’mores with. Let cool in pan 10 minutes then cool completely on drying rack. Store in plastic bag to keep moisture out. They are delicious all by themselves. The homemade s’mores turn out well too!