INGREDIENTS 
2 ¼  c Toosie’s GF All Purpose Flour
½  c brown sugar, packed
1  t baking powder
½ t baking soda
½  t salt
2 t cinnamon
½  c butter, chilled, cut into 1” pieces
1  t vanilla
1 T molasses, unsulphered
4 T water, cold
2 T honey

DIRECTIONS:
Prepare a cookie sheet pan 12 x 17; lightly grease then line with parchment paper.

Preheat oven to 325⁰ 

Place all dry ingredients in the bowl of a food processor with the blade attachment. 

Add the chilled butter pieces and pulse 8-12 times until mixture resembles sand. 

Add vanilla, molasses, water and honey.  Pulse a few more times until dough comes together in bowl and forms a ball.  Take the dough from the bowl and form into a disk shape in plastic wrap.  Chill for 1 hour.

Remove dough and we will roll out much like a pie crust.  I like to put my parchment paper on a flat surface, place the dough in the middle and start to roll out so you eventually will cover the entire surface of the parchment paper.  Sparingly use extra Toosie’s floor so your rolling pin does not stick to dough.  Carefully slide the parchment paper with the rolled out dough onto your cookie sheet.  From here take a pizza cutter and score your lines however large you would like your graham crackers.  2 x 3 is a good size.  Lightly poke with a fork to create the dots on your crackers.

Bake for 15-20 minutes or until golden brown. Let cool on pan.  Break your crackers on the lines and store in a cool dry place.

If using these for graham cracker crumbs, once completely cool, place in the food processor and pulse until finely ground.