Brown Sugar Cinnamon Graham Crackers

• Vegetarian
• Gluten free

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 2 1/4 cups All-purpose flour or gluten free all-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 2 1/2 tsp Cinnamon
  • 1 Cinnamon sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 7 tbsp Butter

• Liquids

  • 3 tbsp Water

Found on thefirstyearblog.com

Description

Ingredients

• 2 & 1/4 cups all purpose flour or gluten free all purpose flour (I like Pillsburys GF flour)
• 1/2 cup packed brown sugar
• 2 & 1/2 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 7 tbsp butter, cut into small pieces
• 3 tbsp cold water
• 3 tbsp honey
• 1 tsp vanilla
• Cinnamon Sugar for topping

Directions

• In a bowl, combine the flour, brown sugar, cinnamon, baking powder and soda, and salt. Cut the butter into small pieces, and use your fingers or a pastry cutter to mix it well into the dry ingredients. Add the water, honey and vanilla, stir to combine with a spatula or your hands. If the dough is too dry, add more water 1/2 tsp at a time until the dough isn’t too dry or too sticky. Gather the dough into a ball, cover and refrigerate for 30 minutes. After 30 minutes, preheat the oven to 350º F. Remove the dough from the fridge and divide it in half. Place half the dough back in the fridge while you work with the other half. On a baking sheet lined with a silicone baking mat or parchment paper and a little flour, flatten and roll the dough using a rolling pin. You made need some extra flour to keep the dough from sticking. Roll the dough to your desired thickness, I eyeball it. Use a pizza cutter to cut the dough into squares and then use a fork to poke holes. Generously sprinkle with a mixture of cinnamon sugar Bake for 18-20 minutes. At this point it depends on how you prefer your grahams, I like mine crunchy, not soft. Generally, I will remove the edge pieces because they more done and continue to bake the rest of the crackers for 10-15 more minutes. The great thing about this recipe is that you can pull the crackers out of the oven, let them cool completely to see how done they are and decide to put them back in the oven if they arent crunchy yet. Store in an air tight container.