Every year, we kick off the summer with a weekend camping trip to Darien Lake Theme Park. Camping means a lot of things to a lot of people(we're tent campers, not glam-pers,) but almost universally it means S'mores.
This s'more was made on my stove, not a campfire, specifically for this post. Incidentally, in the oft argued gas vs induction debate, no one ever cites the perfectly roasted marshmallow as a reason to use gas, but how would you make indoor s'mores without flame? I've never been one for the basic traditional s'more. I bring the traditional Hershey bars, but I also like to bring peanut butter cups and Ghirardelli squares for a more decadent treat.
Even before going gluten-free, I had a disdain for boxed graham crackers preferring to make s'mores with soft ginger cookies or almond thins. And in that vein, I decided to make my own graham crackers to bring along this weekend. I started by whirring together 1 cup light brown sugar, 2/3 cup sorghum flour, 2/3 cup arrowroot starch, 1/3 cup brown rice flour, 1/3 cup white rice flour, 1/3 cup millet flour, 2 tbsps potato starch, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp xanthan gum in my food processor. I pulsed in a cubed stick of butter.
In a small mixing bowl, I whisked together 1/3 cup honey, 1/4 cup milk, 2 tbsps molasses, and 2 tbsps vanilla extract.
I like using local honey to help inoculate against pollen related allergies.
With the food processor on low, I mixed in the wet ingredients. I turned the dough out onto a floured board and kneaded it into a ball, then patted it into a rectangle. Wrap the dough and chill for a few hours in the refrigerator.
Roll out half the dough to 1/8" thickness, and using a pizza wheel, cut into squares. Prick the dough all over with a fork. You can gather up the scraps and re-roll them, but I just left them. Those scraps will be great for s'more's milkshakes or crumbs for cheesecake bases. Repeat with the other half of the dough.
Bake at 350 for about 25 minutes, rotating the sheets halfway through. Immediately after pulling them out of the oven, rescore the lines.
Let cool completely before breaking apart. Pack in an airtight container. I had to make that above s'more for blog posting purposes, and it was perfect in it's ooey, gooey, deliciousness. I can't wait to bust these out around the campfire this weekend.
Thanks for popping in and baking with me. I'm linking this up to Gluten-Free Homemaker's Gluten-Free Wednesdays and Something Swanky's Sweet Treats Thursdays.