It’s that time of the year – S’mores season! We’ve already had a few fires this year so far but I had to buy graham crackers because, well, I just hadn’t thought to tackle this recipe yet.
The last fire we had, my daughter and I bought three different brands of gluten-free graham crackers to take test. It was fun! Truthfully, we liked all of them, but our favorite were the cinnamon grahams by Lucy’s. They were light and crispy, sweet and cinnamon-y. They were delightful, but at $6/bag (about 12 crisps), that was a little steep to pay all the time.
These crackers (which are really cookies) can be made for much less! The cost will obviously depend on the ingredients you’re using but I guaranteed it’ll be less than 50¢/cracker!
I realize not everyone that’s gluten-free wants to make all their own crackers, cookies, breads, etc. but I’m here to give you the choice. Choices are good – especially when it comes to food! Also, I made these cinnamon sugar but if you’re more into the plain crackers, feel free to leave the topping off. They’ll still be amazing!
These take about 40 minutes start to finish and it makes about 50 2”x2” crackers. That should be enough to get you started on s’mores this weekend, right?!
Some supplies I recommend for this recipe:
King Arthur Measure for Measure Gluten-free Flour Mix
Non-stick silicone mats
Half sheet baking pans
Pizza cutter
Gluten-free, Honey Graham Crackers
Crispy, lightly sweet, gluten-free graham crackers to satisfy every s’more-lover’s soul. Simple to make, they keep for months in an air-tight container. You know, like three months … like summer … if they don’t get eaten first!
- Total Time: 40 minutes
- Yield: 50 crackers
Ingredients
2 cups gluten-free flour mix + a little more for rolling the dough
½ cup brown sugar, packed
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
6 Tbls butter, cold
2 Tbls honey
1 ½ tsp mild flavored molasses
½ tsp vanilla
1 egg white + 1 Tbls water
2 Tbls white cane sugar + ½ tsp cinnamon, mixed together
Instructions
Preheat oven. To 300˚.
In the bowl of a food processor, combine the dry ingredients and pulse to combine.
Cut butter into tablespoon amounts.
Combine the remaining liquid ingredients and set aside.
With the food processor running, drop in the butter and run until butter is completely combined.
Stop the food processor, open it and drizzle the liquid ingredients evenly over top of the dry ingredients.
Pulse the processor until the mixture comes together into a ball.
Turn out onto a silpat or piece of parchment that will fit a ½ sheet baking pan. You will be rolling the dough out on this piece.
Sprinkle the extra flour onto the surface of the silpat and gently press the dough with your fingers to be flat.
Sprinkle flour liberally on top of the dough and gently roll out the dough to meet the edges of the silpat.
If the dough sticks when rolling, use as much flour as needed.
When completely rolled out, use a pizza cutter to score the dough into squares. Use a fork to prick them so they don’t get air bubbles when baking.
Brush the egg white and water mixture onto the dough with a pastry brush.
Sprinkle liberally with cinnamon sugar mixture.
Bake for about 20 minutes or until edges are browning.
Allow to cool completely before removing from pan. They will crisp up when they cool.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: cookies
- Method: baked