Can't make gluten free cheesecake or nanimo bars or smores without graham crackers. It's far more economical to make them than buy them at $6 a box, yikes!
1/4 cup unsalted butter, softened
4 tbsp brown sugar
2 tbsp sugar
3 tbsp honey
1/2 tsp vanilla
1/3 cup of milk (low fat okay, non fat not okay)
1 1/2 cup all purpose Gluten free flour (I use Bob's Red Mill)
3/4 tsp xanthan gum
1/3 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
Cream butter and sugars until light and fluffy. Add honey, vanilla and milk, mixing after each addition. Add flour, Xanthan gum, salt, baking soda, baking powder until well combined.
Refrigerate for 4 hours or overnight. Roll out between two pieces of plastic wrap (may need to separate into two batches). Rechill in fridge for another 20 to 30 minutes. Cut into squares, and poke tops with a fork. Place on baking sheet lined with parchment paper. Preheat oven to 350 degrees. Bake for 10 minutes, until the crackers are crisp. They puff up a bit but don't spread out too much. All them to cool completely before handling.
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