Brown Sugar Cinnamon Graham Crackers – this recipe is special to me.
When I discovered that I could make my own gluten free graham crackers, and that they were good, like really good.. I was shocked, and pretty sure I had some happy tears.
Corny I know. But I didn’t have to spend $7 on a mediocre box of gluten free grahams, which actually only contained 13 crackers.
I finally feel like a normal person now that I am discovering how to make some of my favorite childhood treats in my own kitchen and gluten free.
The gluten free market has developed A TON since I found out I had a gluten allergy in 2006. I remember when Ener-G brand was the only gluten free company and it was yucky back then.
I know a lot of you probably don’t have a gluten allergy so it’s easy for you to buy the store bought grahams, but I am here to convince you to make our brown sugar cinnamon graham crackers.
Remember I cried happy tears, they are that amazing. Besides, these are packed with way more brown sugar cinnamon flavor and LOVE than any store bought box.
And they are just fun to make. You get to use a fork to make your own holes and then pour on the cinnamon sugar.
- 2 & 1/4 cups flour
- 1/2 cup packed dark brown sugar (or regular 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
- Combine the flour, brown sugar, cinnamon, baking powder and soda, and salt in a bowl.
- Cut the butter into small pieces, and use your fingers to mix it into the dry ingredients.
- Add the water, honey and vanilla. Combine with a wooden spoon or your fingers.
- 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 325 degrees 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 silpat 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 might be getting burnt and continue to bake 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 aren't crunchy yet.
- Store in an air tight container.
After you bake these up, you can even make s’mores!