These cookies are wonderful! The taste is wonderful and they are so fun to decorate. If you bake them a little longer they brown and taste similar to Graham Crackers!
1/4 Cup of Butter or Margarine or Flutter (Flutter is a dairy-free, soy-free, corn-free margarine recipe)
2 Tb. Honey
1/2 Cup Organic Cane Sugar
1 Tablespoon Gluten-Free Vanilla Extract
1/4 Cup Brown Rice Flour
1/2 Cup White Rice Flour
1/3 Cup Tapioca Flour or Starch
1 Teaspoon Xantham Gum
1/2 tsp. Sea Salt
1 tsp. baking powder
1/2 tsp. baking soda
2 T - 4T. Water - see below before adding water.
In a mixer cream butter, honey , sugar, and vanilla for about 1 minute. Scrape bowl sides as needed during the process. Add the dry ingredients. Continue mixing and scraping sides. Add water 1 Tablespoon at a time until it is no lonber crumbly and can form a ball.
Shape dough into ball, cover and refrigerate for 1 hour.
Heat oven to 350 degrees. Cut ball in half and leave 1 half in the refrigerator, roll into 1/4" thickness between two sheets of waxed paper and have been lightly sprinkled with tapioca flour.
Bake on baking stone OR spray a baking sheet with cooking spray or use parchment paper on a cookied sheet. Place cookies 1" apart. Bake for 10-12 Minutes for standard sugar cookies. For graham cracker style bake for 16 minutes or until a nice tannish brown color.
After removing from the oven allow to cool 2 minutes before transferring to cooling rack. Once it has cooled decorate!
TIPS: For graham crackers you can use a square cookie cutter or fun shapes. We are making smores with star shaped homemade marshmallows and star shaped graham crackers!
Please leave a review for this recipe below. I would love to hear how this worked for you!
Beth
Posts
No comments:
Post a Comment