2 cups gluten free baking flour (any all-purpose gluten free flour mix will work!)
1/4 cup granulated sugar
3/4 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 large egg
1/4 cup coconut oil, melted
1/4 cup honey
3-4 tablespoons milk (or more if needed)
In a large bowl, whisk together gluten free flour, granulated sugar, salt, cinnamon and baking powder. Set aside.
In a second bowl, beat egg slightly. Whisk in coconut oil, honey, and about 3 Tablespoons of milk into the egg. Pour egg mixture into dry ingredients bowl and stir to form a stiff dough. Add another tablespoons of milk or more if needed to keep dough holding together.
Divide dough in two and form two discs of dough. Wrap discs in plastic wrap and chill for at least 1 hour.
Preheat oven to 300°F and place oven racks in upper and lower thirds position. Have two rimmed baking sheets out and ready. Cut two pieces of parchment paper to fit baking sheets.
Place one piece of parchment onto counter top. Unwrap and roll out one disc of dough to 1/16 of an inch, as close to a rectangle as possible on parchment paper. Use a sprinkling of gluten free flour to keep dough from sticking, if needed.
Transfer rolled dough on parchment to one baking sheet. Repeat with second dough disc on second piece of parchment and second baking sheet.
Bake dough for 5 minutes. Rotate baking sheets and bake for another 5 minutes. Remove sheets from oven and use a knife or pizza cutter to cut dough into 3 inch squares but do not separate. Use a fork to pierce the dough in a few places on each cracker.
Return baking sheets to oven and bake for an additional 20 minutes, rotating sheets halfway through.
Turn off oven and open the oven door. Leave crackers inside and allow oven to cool for 5 minutes. Close oven door and allow crackers to cool down in warm oven for 20 more minutes.
Remove crackers from oven, transfer to a cooling rack, and allow to cool completely. Store cooled crackers in an air tight container for up to a week.
Recipe by: Jelly Toast