Last week I posted about DIY Fire Starters and our “s’mores by the fire” night! Mmmm….I had forgotten how much I LIKE s’mores!
It’s been a few years since we’ve had them because I’ve always felt it wouldn’t be fair to No. 2 Son who has to eat a gluten-free diet. Darn graham crackers! It’s really hard to have a s’more without them!
Well, since I was bound and determined to make some s’mores for my Fire Starters post…I decided it was time to figure out a gluten-free alternative so we could ALL enjoy this family tradition once again.
I am a definite novice at this GF baking stuff….but I am THRILLED to report that No. 2 son AND everyone else loved the graham crackers! As he is with most new GF stuff I make…my son was reticent about trying them. Then I wasn’t sure he even liked them because he seemed bored with the whole experience (of course he IS 16…and that’s about par for the course). But I’ve since been assured he liked them….a lot…because he keeps asking me to make more. :-)
2 ¼ cups Pamela’s Gluten Free Baking Mix
½ cup packed brown sugar
1¾ teaspoons cinnamon
1 teaspoon gluten-free baking powder
½ teaspoon xanthan gum (I actually purchased some of this for this recipe and forgot to add it! The crackers still turned out fine!)
½ teaspoon baking soda
½ teaspoon salt
7 tablespoons butter or margarine, cut into pieces
3 tablespoons cold water
3 tablespoons honey or agave
1 teaspoon vanilla
1. Combine the dry ingredients and mix until well combined.
2. Cut the cold butter into small pieces. Using your fingertips, work butter into dry ingredients. The mixture should have a coarse, sandy texture. (You could pull out the food processor for this step, but I thought this was easier than doing that!)
3. Stir in 3 tablespoons cold water, honey and vanilla. If dough is too dry, add a little more cold water, a teaspoon at a time.
4. Gather dough into a soft ball. Cover in plastic wrap and refrigerate for 15 to 30 minutes.
5. Preheat oven to 325 degrees. Lightly grease a cookie sheet and line with parchment paper. (I was out of parchment paper, so I used foil.)
6. Cut the ball of dough in half. Return one half to the refrigerator. Cut the edges off a gallon sized ziploc bag. Roll the piece of dough between the two sheets to about 1/4-inch thickness. Remove the top sheet of plastic and flip the remaining piece of dough over, rolled side down, onto the cookie sheet.
7. With a pizza cutter, cut into 2 x 3-inch pieces and prick lightly all over with a fork. Sprinkle cinnamon sugar over the top (optional…but yummy!) (You’ll have ragged round pieces on the edges. Leave them on. They’ll make great scraps for graham cracker crusts.)
8. Bake for 12 to 15 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.
Repeat with the second half of the dough ball.