Over Labor Day Holiday, I spent some time in northern Michigan. I had been craving a s'more for quite some time, and there is no better place to eat a gooey-chocolatey-cookie combination than around a campfire beneath the stars (yes, you can see them there). Normally I would also make homemade marshmallows, but due to lack of time (and ingredients) sake, I had to forego that idea and use packaged mallows. I used high-quality dark chocolate (a 70% Uganda bar) which added a slightly more "sophisticated" taste to the traditional s'more. The grahams themselves taste very much like a regular graham cracker. Mine weren't very crispy but the thinner you roll the dough, the more crisp the grahams will be. Regardless of what marshmallows or chocolate you use, I ensure you will have a great tasting s'more.
GLUTEN-FREE GRAHAM CRACKERS FOR S'MORES
Originally published in "Living Without" magazine, summer 2007.
2 ¼ cups gluten-free flour mix (3/4c. tapioca starch, 1/2c. sorghum, 1/2c. potato starch, 1/4c.arrowroot starch, 1/4c. sweet rice flour, 1/4c. oat flour)
½ cup packed brown sugar
1 ¾ teaspoons cinnamon
1 teaspoon gluten-free baking powder
1/2 teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon salt
7 tablespoons butter or margarine, cut into pieces
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. Lightly grease a cookie sheet and line with parchment paper.
- Cut two zip lock bags (gallon size) down each parallel side so that each opens out into one long sheet. Roll a piece of dough between the two sheets to about 1/8-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. Remove top zip lock sheet. Take remaining sheet with dough on it and turn it over. Lay it flat, rolled dough side down, onto prepared pan.
- Bake for 12 to 15 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.