Organicos Bakery: Cinnamon Graham Crackers
Find the recipes featured in West Coast Flavors' Holiday episodes below!
Cinnamon Honey Graham Crackers
- 1 1/2 cups brown rice flour
- 1/2 cup cornstarch
- 1/3 cup dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 5 tablespoons butter, cold
- 6 tablespoons milk
- 3 tablespoons honey
Preheat oven to 350F. In the bowl of a food processor, combine dry ingredients. 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 spatula.) For classic (rectangular) graham crackers: 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. For graham cracker cookies (for crumbs): Scoop 12 cookie dough balls (using a 2-3 Tbsp cookie scoop) onto a half sheet pan lined with parchment paper. Place another piece of parchment paper on top as well as another half sheet pan. With your hands, press the dough evenly to 1/8” thickness. Remove pan and top layer of parchment paper.
Dock each cookie 3 times with a fork. Place tray into fridge for 15 minutes. Bake cookies for 30-35 minutes or until medium brown and firm to the touch. Allow to cool completely before enjoying or grinding into crumbs. Store in an airtight container at room temperature for up to 1 month.
- 3/4 cup sugar
- 1 3/4 teaspoon pumpkin pie spice (1 tsp cinnamon, 1/2 tsp ginger, pinch clove)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1-12 fl oz can evaporated milk
- 2 eggs
- 1-15 oz can pumpkin puree
Preheat oven to 375F. Combine all ingredients in a large bowl and pour into a 9 or 10” graham cracker crust. Bake until center is giggly but no longer shiny, about 1 hour and 15 minutes. Allow to cool at room temperature for 30 minutes before cooling completely in the fridge, about 6 hours.