Substitute ground ginger for the ground cinnamon.You need graham crackers to form the basis for graham cracker crusts, which are so good with confections like key lime pies and cheesecakes. The proportions of crumbs to butter and additional sugar changes from recipe to recipe in this book, so what I’m giving you here are the basic crackers. You can use them to make S’mores, too.
Yield: 16–20, depending on size
Active time: 20 minutes
Start to finish: 13/4 hours
11/2 cups brown rice flour
1/2 cup cornstarch
1/3 cup firmly packed dark brown sugar
1 teaspoon baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, sliced
5 tablespoons whole milk
1/4 cup honey
1/2 teaspoon pure vanilla extract
1. Combine rice flour, cornstarch, sugar, baking powder, xanthan gum, cinnamon, and salt in a food processor fitted with the steel blade. Blend for 5 seconds. Add butter to the work bowl, and process, using on-and-off pulsing, until mixture resembles coarse meal.
2. Combine milk, honey, and vanilla in a small cup, and whisk well. Drizzle liquid into the work bowl, and pulse about 10 times, or until stiff dough forms. If dough is dry and doesn’t come together, add additional milk by 1-teaspoon amounts, until dough forms a ball.
3. Divide dough in half, and wrap each half in plastic wrap. Press dough into a pancake. Refrigerate dough for 1 hour or until firm, or up to 2 days.
4. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
5. Lightly dust a sheet of waxed paper and a rolling pin with sweet rice flour. Roll each half of dough into a rectangle 1/4-inch thick. Transfer dough to the prepared baking sheets, and cut each half into 8–10 rectangles with a pizza wheel. Prick dough all over with the tines of a fork.
6. Bake cookies for 15–17 minutes, or until browned. Allow cookies to cool completely on the cookie sheets placed on a wire cooling rack. Break cookies apart at scored lines.
Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days. Cookies can also be frozen for up to 2 months.
Variations
Substitute ground ginger for the ground cinnamon.
Sprinkle cookies with a mixture of 1/3 cup granulated sugar mixed with 1 teaspoon ground cinnamon before baking.
When measuring sticky ingredients like honey or molasses, spray the measuring cup with vegetable oil spray. The sticky ingredient will slide right out of the cup.