Graham Crackers

1 3/4 cups gluten-free flour mix
1/2 cup coconut flour
(or can also use 2 1/4 cup flour mix
½ cup packed brown sugar
1¾ teaspoons cinnamon
1 teaspoon gluten-free baking powder
½ teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon salt
7 tablespoons butter
3 tablespoons cold water
3 tablespoons honey or agave
1 teaspoon vanilla
 
Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.

Using your fingertips, work butter into dry ingredients.

Stir in 3 tablespoons cold water, honey and vanilla. If dough is too dry, add a little more cold water, a teaspoon at a time.

Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour.

Preheat oven to 325 degrees. Cover a cookie sheet  with parchment paper.

Divide dough in 4 balls. Roll a piece of dough between the two sheets of wax paper to about ⅛-inch thickness, depending on how thick you like your graham crackers.
Cut into 2 x 3-inch pieces and prick lightly all over with a fork. Sprinkle with cinnamon and sugar
Bake for 12 to 15 minutes or until golden brown.
To chocolate coat your graham crackers, melt GF chocolate chips. Dip half the cracker in the chocolate, and let cool slightly. Dip the other side.

I use this recipe for the graham cracker crust in pies and cheesecakes. When I do this, I make some without sugar and cinnamon. Keeps for a long time in cool storage