Sunday, January 18, 2009

Cinnamon Graham Crackers

This past December being our first Gluten Free Christmas brought many challenges. All the potluck parties, the cookies and non other than the graham cracker gingerbread houses the kids make at school. Talk about feeling bombarded! We survived and will be better prepared for next year! This recipe is for Cinnamon Graham Crackers. We have made them just to have for a snack at the park and better yet, we have used them to make Smores when we went camping this summer. When making them for crackers, I roll it out very thin. The dough will rise slightly while baking. When I made the gingerbread house, I rolled the dough out thick. Cook it as a whole on the cookie sheet and a few minute before it is done, pull it out and cut out your house shapes. Return to the oven to finish cooking. All in all, I was very excited with how well the gingerbread houses turned out.
I received this recipe from a Cousin. Her and I have adapted it to work with the flours we already had at home. They turned out great! The changes can be found in red at the bottom of the recipe. I tried to find Mona's link on the internet, but found that it is down.

Mona’s Cinnamona Grahams
3 c. + 2 Tbs. Mona’s Multi Mix
1 tsp. salt
1 tsp. cinnamon
1 Tbs. baking powder

¾ c. butter
¼ c. honey
1 c. brown sugar
1 tsp. pure vanilla
½ c. water

In a large bowl, beat butter, honey, sugar, and vanilla.

In a separate bowl, blend Mona’s Multi Mix, salt, cinnamon, and baking powder. Stir this into the creamed mixture alternately with the water, using just enough water to hold the dough in a soft yet firm ball. Divide in two, wrap in plastic wrap and refrigerate at least one hour. (Don’t do it too long or it is hard to roll out)

Roll out half of the dough on a piece of parchment paper which has been cut to fit on a cookie sheet, sprinkling with GF flour to keep from sticking. Roll out to 1/8 inch thickness, to fit exactly over paper.

Transfer the paper covered with the dough carefully onto cookie sheet. Cut into 2 inch squares and prick each several times with the tines of a fork. Bake at 325F for about 30 min.(Check at 20 min.) Remove squares from the outer edges if they are getting too brown. Cool on rack and store on counter top in airtight container.

***Mona’s Multi Mix contains: brown rice flour, white rice flour, tapioca starch, sorghum flour, potato starch, xanthan gum.
**So in this recipe I used 2 ½ c. + 2 Tbs. Feartherlite flour mix, ½ c. bean flour, and 1 ½ tsp. xanthan gum. The featherlite flour mix can be found under Flour in the label section on the right hand side of the blog.

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