| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 2 cups King Arthur gluten free flour
- 1 teaspoon phpsyllium husk
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/3 cup packed light brown sugar
- 6 tablespoons nonhydrogenated vegetable shortening
- 2 tablespoons molasses
- 1/2 teaspoon pure vanilla extract
- 1 egg
- 4 tablespoons milk (of your choice)
Ingredients
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Instructions
- Preheat your oven to 325ºF. Line rimmed baking sheets with parchment paper and set aside.
- Prepare and shape the dough. In a large bowl, place the flour, baking soda, baking powder, salt, cinnamon and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again, working out any lumps.
- Create a well in the center of the dry ingredients and add the shortening, molasses, vanilla, egg, and 2 tablespoons of the milk, mixing to combine after each addition.
- Knead the dough together with your hands, adding more milk 1 teaspoon at a time as necessary to help bring the dough together.
- Transfer the dough to a lightly floured piece of parchment paper and, sprinkling lightly with flour as necessary to prevent sticking, roll out the dough until its about 1/4-inch thick.
- Cut into 2x4-inch rectangles and place them about 1-inch apart from one another on the prepared baking sheets and sprinkle with granulated sugar.
- Gather and reroll the scraps to cut out more crackers until you've used up all the dough.
- Place the baking sheets, one at a time in the center of the preheated oven and bake until the crackers are golden brown all over and dry and firm to the touch, about 15 minutes.
- Remove from the oven and allow to cool completely on the baking sheets. They will crisp as they cool.
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