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 Toffee Crackers

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HadassahSukkot

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Number of posts : 254
Location : Germany
How long since diagnosed? : a long while now
Registration date : 2007-10-11

PostSubject: Toffee Crackers   Sun Dec 30, 2007 12:05 pm

Toffee Crackers
2 c. four flour bean substitute mix*
1 tsp. xanthan gum or guar gum
1 1/2 tsp. salt
1 tsp. cinnamon (optional)
2 1/2 tsp. baking powder
3/4 c. butter softened
1/4 c. maple syrup
1 cup brown sugar
1 tsp. vanilla
1-2 Tbsp. water


Quote :
Four Bean Flour Substitute Mix:
1 1/2 c. millet flour
1 1/2 c. sorghum flour
3 c arrowroot
3 c. tapioca flour

In a separate bowl, mix, flour, xanthan gum, salt, cinnamon and baking powder. In your large mixing bowl, mix the butter, maple syrup, brown sugar, and vanilla until creamy. Add the dry ingredients and mix well. Add water if the mix is too dry to hold together. Slowly add just enough to hold the batter in a ball that is easy to handle. Cover with plastic wrap and place in the refrigerator for 1 hour or over night.
Preheat oven to 325 degrees. Lightly grease 2 flat cookie sheets that you can roll the dough out on greased cookies sheets or roll the dough out onto parchment paper. Top with plastic wrap sprayed with canola oil and roll the dough into a rectangle inch thick. Cut the dough into the size of graham crackers and transfer crackers to a cookie sheet. Using a fork, prick each cracker 5 - 7 times. This will allow the crackers to bake evenly and to a crisp texture. Bake for about 30 minutes.

When crackers are done, you will need to immediately re-cut the dough. Waiting until the crackers are cooled will be fruitless as they are too hard to cut. Cool crackers on the pan for a few minutes and then remove them and let them cool completely on a wire rack.
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