These are nearly identical to my all wheat flour graham crackers. Using the gf rice flour makes for a crispier cookie. I rolled scraps at least 3xs and the last batch was as crispy as the first.
- 5 oz buckwheat flour
- 3 tbsp ground flax
- 7.5 oz gf flour
- 1/4 tsp xanthan gum
- 2.5 oz brown sugar
- 1/2 tsp salt
- 1 1/4 tsp cinnamon
- 1 tsp baking soda
- 8 tbsp butter, cubed and frozsen
- 3 oz honey
- 1.5 oz milk
- 1 oz water
Cube and freeze butter for at least 10 minutes.
In food processor mix flours, flax, sugar, cinnamon, salt and baking soda. Add butter and process til very fine.
Dump into bowl and toss in honey a bit at a time to mix evenly. Toss in milk and water. Press into a ball. Divide in half. Refrigerate one part of the dough. With the remaining, roll out into a large 1/8-1/4" rectangle (about the thickness of pie dough). Use a pizza cutter to cut into squares. Score with a design if you like.
Bake on parchment at 350 for 12 minutes. Roll other half of dough and bake.