Crunchy, tasty, and perfect for dunking into your favorite beverage.
Honey Graham Crackers
2 cups sorghum flour
1/2 cup potato starch
1/2 tsp salt
1/2 tsp baking soda
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup, non-hydrogenated palm shortening such as Spectrum brand
1/2 cup honey
1/4 cup water
Preheat oven to 350 degrees F.
Mix dry ingredients together. With a pastry cutter or two knives, cut the shortening in until it resembles sand. Add the honey. Then add water a little bit a time until the mixture just sticks together and doesn’t fall apart. If still falling apart, add another Tablespoon or so of water.
Tear out a piece of parchment paper that will fit on your cookie sheet, and then put the parchment paper on a table or counter. Take half of the dough and press it onto the parchment paper to form a rectangle of dough in the middle of it. Top with a sheet of wax paper and roll the dough until it is about 1/8 inch thick.
Remove the wax paper and transfer the parchment paper with the rolled dough to the cookie sheet. Using a knife or bread dough scraper, cut where you want the graham crackers to break. Using a fork, poke three sets of holes for each cracker.
Bake for 10-15 minutes or until graham crackers are lightly browned around the edges.
Remove and let cool for 10-15 minutes. Using a very flat sharp cookie spatula or knife, re-cut into the cracker separations and gently lift them from the parchment.
Repeat with remaining dough.
These will store for 1-2 weeks in an airtight container.