Ingredients
Scale
- 1 3/4 cup all-purpose gluten-free flour
- 1/4 cup corn starch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup dark brown sugar
- 4 tablespoons unsalted butter, cold
- 1/3 cup whole milk
- 1/4 cup honey
- 2–3 tablespoons water
Instructions
- In a good processor, pulse the flour, corn starch, baking soda, salt, and brown sugar. Cut the butter into eight small chunks and add to the food processor. Pulse until the mixture is crumbly and there are no big chunks of butter left.
- Add the rest of the wet ingredients except for the water and pulse for one to two minutes. The mixture will be crumbly, but then a dough will start to form. Add water, one tablespoon at a time, to moisten up the dough until one firm ball of dough forms as it is being pulsed.
- Use your hands to form the dough into a ball, then transfer to a piece of plastic wrap. Gently press down on the ball to create a 6-inch disc, then wrap up the dough tightly and place in the refrigerator to chill for 30 minutes.
- When the dough is nearly ready, preheat the oven to 350 degrees and line a 12×18-inch rimmed baking sheet with parchment paper. If you don’t have a pan that big, no worries. You can divide the dough by two and bake it on two separate smaller baking sheets.
- Place the piece of parchment paper for the baking sheet on a clean flat surface and lightly dust it with flour. Now it’s time to roll out your dough. You’ll want to work quickly so that the dough doesn’t get too warm. Roll the dough out until it is about 1/8 inch thick- it should be an approximately 10×16-inch rectangle when it’s completely rolled out. Flip it over occasionally to keep both sides floured so it’s easier to roll out. It might help to lay another piece of parchment paper on top of the dough to keep it from getting sticky. (For a thicker, chewier graham cracker, roll it out to 1/4 to 1/2 inch thick.)
- Carefully lift the bottom parchment paper with the dough and transfer it to the baking sheet. Use a table knife to slice any uneven edges off of the sides to form a smooth rectangle. Gently score longways down the dough to create four rows and short-ways to create seven rows. You can also adjust the size of the squares to your preference. Now, use a fork to poke three rows of holes in each individual square. This is a crucial step to getting those graham crackers to snap apart once they are baked and cooled!
- Transfer the entire baking sheet to the refrigerator to chill the dough for another 15 minutes.
- Bake for 15 minutes at 350 degrees, then reduce the heat to 300 degrees and bake for another 20 minutes. (For thicker crackers, bake for 15 minutes at 350 degrees and 30 minutes at 300 degrees).
- When that second timer goes off, turn off the oven and use a wooden spoon to prop open the oven door. Let the crackers rest in the oven for another 20 minutes, then transfer to a cooling rack to cool completely. Once they have cooled, you can gently snap apart each square so you have individual graham crackers.
- These can be stored in an air-tight container for up to one week. To make graham cracker crumbs, simply pulse the graham crackers in a food processor. I also recommend freezing a portion of the crumbs for up to two months so that you have them accessible whenever you feel like baking with them!
- Prep Time: 60
- Cook Time: 55