Gluten free graham crackers

 I'm not a huge graham cracker fan, I think I've bought two boxes in the last decade, but you need them for smores and are a great excuse to eat frosting and the crumbs make a nice crust.  My in-laws bought a box of the gluten free ones and they were okay but at $5 a box for 20 smallish crackers, that's a little pricey.  Since I've already attempted all the easy stuff (Croissants and cinnamon rolls) I wondered if I could handle graham crackers (that's a joke!).  They actually turned out, are really affordable to make, and are a little addicting and even better than the wheat, boxed variety!  I cut the recipe in half and it exactly fits my silicone baking sheet but the original recipe uses parchment paper and separated each crack, I just spread it out, cut it into squares with a pizza cutter and then repeat the lines halfway through baking and it works great.  I also don't have molasses so I upped the brown sugar and the honey to get that unique taste.  Then I dipped them in chocolate...enjoy!

Gluten Free Graham Crackers:

2 cups gluten free flour (I used 1/3 part each brown rice flour, corn starch, and oat flour)

1 tsp xantham gum

1/4 tsp each baking soda and baking powder

1/8 tsp salt

1 tsp cinnamon

1/2 cup brown sugar

6 T softened shortening

4 tablespoons honey (or 2 of honey and 2 of molasses)

1 tsp vanillas

1 egg

Water or milk as needed.

Whisk together dry ingredients and combine wet ingredients in another bowl, mix together until you get a soft dough, add a little water or milk as needed to pull it together.  Pat into a greased silicone baking mat or use parchment paper as desired, it should be about 1/8 inch thick.  Cut into squares with a pizza cutter and bake at 350 until puffy, golden brown, and solid, repeat serrations halfway through baking.  Cool on a wire rack and enjoy!