I have two recipes to share today, that are wonderful for Christmas time. I have been working hard and furious in the kitchen, baking up the last of the Christmas goodies.  I always like to do up these Christmas Foodie Bags with various goodies for the kids - they are young and living on their own, so it is a nice treat for them.
In this bundle, think chocolate, toffee, almonds, and best of all Gluten Free Graham Cracker Cookies.  Oh yes, so decadent, and delicious.
This is soooo exciting for me!  I have always been somewhat challenged when it came to Gluten Free Baking.  For years I have tried various Gluten Free Graham Cracker Cookie Recipes - not sure what I was doing wrong, but they never worked for me.  Until now.  Wow.  So good.  This dough was amazingly easy to handle...a very good thing in my world.  For the original recipe please check out the recipe submitted by Emily Elizabeth at If you make these cookies, your house will smell divine.

I did make some changes, as well, modified the method somewhat, and it worked.  To know that I now have a really good Gluten Free Graham Cracker Recipe....the ideas and recipes are endless. Thank you Emily Elizabeth.  Here is what I did to this recipe:
2 cups of gluten free flour - I used 3/4 cup Sorghum, 3/4 cup Tapioca Starch and 1/2 a cup of Cornstarch
1/4 cup Sweet Rice Flour
1/2 cup brown sugar
1 1/4 tsp. Cinnamon
1/2 tsp. ginger
1 tsp. Baking Powder
1/2 tsp. Xanthan gum
1/4 tsp. salt
7 Tblsp. butter
3-5 Tblsp. cold water (my recipe needed 5)
3 Tblsp. honey
1 tsp. vanilla
In a large bowl, combine all of the flours, cinnamon, ginger, baking powder, xanthan gum, salt, brown sugar, whisking well to combine.
Preheat the oven to 325 degrees.  Line a baking sheet with a silicon pad that has lightly been sprayed with vegetable oil.
To the flours, add the 7 Tblsp. of butter, cutting in with a fork or pastry blender, until it resembles cornmeal.  Then add in the water, starting with 3 Tblsps. then the honey and vanilla.  Stir, until it forms a ball of dough.  I added in 2 more Tblsps. of water to achieve a ball of dough. I also mixed the dough at this point with my hands, scooping up to create a ball.  Cut the dough in half, and roll out between two sheets of parchment paper, to 1/8th inch thickness.  Cut with a pizza cutter, or kinife, then prick the cookies with a fork.  Place onto the baking sheet, mine took about 22 minutes cooking time, until golden and crisp.  This dough is incredibly forgiving, I just used up all of the dough, re-rolling it out.  It worked great.
Now onto a review of this next recipe: So easy, and to die for!
This came from THE TASTY KITCHEN, where you can find the original recipe here.  Thanks Margaretha!  Seriously, seriously a wickedly delicious chocolate cookie.  This will most definitely be making an appearance in our house each Christmas.  Just a quick overview, I won't reprint the recipe here.   Once you have your Gluten Free Graham crackers made, line them in a baking sheet.  Because mine were not even in size, I broke a few cookies to fill in the gaps, and it worked.  Then cook your butter and brown sugar recipe, pouring it over the cookies, bake, then pour over chocolate chips, spreading as they melt, then sprinkle on sliced or chopped nuts and allow to cool.
Once cooled, you break them up and they look like this:
These are every bite delicious.  I had two, then wrapped up the rest in pretty cellophane wrap to give to the kids, I did make sure to save some for DH as he has a serious sweet tooth.  Hope he eats the rest....I am all sugared out!

Ina Gawne
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December 22, 2010