Easy Gluten Free Graham Cracker

Instructions

1. In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt until well combined. Set aside.

2. In a separate large bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer until light and fluffy.

3. Add the honey and vanilla extract to the butter-sugar mixture and mix until fully incorporated.

4. Gradually add the dry flour mixture to the wet ingredients, mixing until a dough forms. If the dough is too crumbly, add a tablespoon of water at a time until it comes together.

5. Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and chill in the refrigerator for at least 30 minutes.

6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

7. Place one disk of chilled dough between two sheets of parchment paper and roll it out into a thin, even layer, about 1/8 inch thick.

8. Using a sharp knife or a cookie cutter, cut the rolled-out dough into your desired cracker shapes. Use a fork to prick holes into each cracker to resemble the classic graham cracker look.

9. Transfer the cut-out crackers onto the prepared baking sheet, spacing them about 1 inch apart.

10. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.

11. Remove from the oven and let the crackers cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

12. Repeat the rolling and cutting process with the remaining dough until all crackers are baked.

13. Store the Gluten-Free Graham Crackers in an airtight container at room temperature for up to a week, or freeze for longer storage.