2 cups brown rice flour
1 cup white rice flour
½ cup potato starch
¼ cup tapioca starch
1 tsp guar gum
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
1 cup brown sugar
¾ cup butter (room temp)
¼ cup honey
1 tsp vanilla
½ cup water
Cream butter, honey, sugar & vanilla.
Add flour mixture and water alternately (may need a little bit more or a little less) until batter holds together and is very moist. Chill for at least 1 hour.
To make crackers, roll out very thin, with plastic wrap over the dough. Using a pizza cutter, cut into cracker rectangles, sprinkle with cinnamon sugar and bake at 350° for 8-10 minutes until just browned around the edges. Cut again while still very hot.
To make “nuggets” which can be used as small cookies, or
crushed to be used as crumbs for bases for cheesecakes etc.,
just sprinkle small pieces of the dough randomly on a cookie
sheet some larger, some smaller. Bake at 325° for 15-20 minutes,
until the edges are just starting to brown.
You can also add cocoa to the mixture, to make it into chocolate grahams. I normally use about half the mixture as is, then add 2-3 tsp on cocoa to the remainder, that way I end up with the 2 different flavours.
Sue's Honey Graham Crackers
Sue's Chocolate Caramel Skor Bars
Start with one cookie sheet of graham crackers that have not been cut.
1 cup butter
1 cup brown sugar
1 pkg or 270g milk chocolate chips
Bake the graham cracker base as per the cracker instructions, but don’t cut it.
Once baked and cooled, set aside.
In a small pot on the stove, melt the butter and brown sugar on medium heat. Stir continually while they are melting to incorporate. The butter will seem to be separated as it melts, but keep stirring, and the two will become one, as the sugar melts. Once the mixture is consistent, keep on the stove, just until it starts to boil. Caution – this sugar mixture is very hot and this not something that you can do with a child. Remove and pour over the graham cracker base. Immediately, using an offset spatula (as if you were icing a cake), quickly spread the caramel mixture to the edges. Working quickly, sprinkle the chocolate chips evenly over the top. Using the offset spatula, quickly and evenly blend the caramel and chocolate together. The chips will melt with the heat from the caramel. Once blended, let set until just firm and cut with a pizza cutter, then chill. You may need to re-cut the pieces once they are completely chilled. Pieces may be frozen.
Place crackers or nuggets in a food processor to make crumbs. Alternately, put some crackers in a bag and smash with a hard object to make crumbs.
1 ½ cups graham cookie crumbs
3 tbsp white sugar
1/3 cup melted butter
Mix the crumbs with the melted butter and sugar and press into pan. Fill and bake as per dessert instructions.