BAKING WITH GRAHAM CRACKERS RECIPES

Steps:

• Preheat oven to 350°F. In the bowl of a food processor, combine brown rice flour, cornstarch, dark brown sugar, baking powder, and salt. Pulse to combine. (If you don't have a food processor, whisk dry ingredients together in a medium mixing bowl.)
• Add the butter. Pulse until flour mixture is coarse. No large pieces of butter should remain. (Or cut cold butter into flour mixture with a pastry cutter, two knives or by rubbing the butter between your fingers.)
• Add milk and honey. Pulse until dough forms. (Or stir using a wooden spoon.)
• Turn dough out onto a lightly rice floured piece of 12x16 parchment paper. Pat dough into a rectangle. Dust the top of the dough lightly with rice flour.
• Place another piece of 12-by-16-inch parchment paper on top of the dough. Roll dough out until it covers all of the paper. Dough rectangle will be about 1/8 inch thick.
• Carefully remove top piece of parchment paper. Transfer dough, with bottom parchment paper, to a 12 x 18 baking pan.
• Using a pizza wheel, score the dough into rectangles. (The rectangles should be 6 x 2 3/4 inches large for "standard" graham crackers and 3 by 2 3/4 for a "s'more" size graham cracker.) The graham crackers will break apart after baking. Do not worry if the dough seems to still be touching after scoring with the pizza wheel.
• Prick dough all over with a fork.
• Chill dough for 10 minutes. Bake for 15 minutes or until evenly brown.
• Remove graham crackers from the pan and place on a wire rack to cool. (I slide the parchment, with the crackers, directly onto the cooling rack.) Allow crackers to cool completely. Break along scored lines.

Steps:

• Mix crumbs, butter, and sugar in a bowl. Press mixture into a 9-inch pie plate. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the top.
• Refrigerate at least 1 hour before filling.