Mock Graham Crackers or Cereal Bits



Recipe Information
Ingredients
Directions
Cream margarine and sugar. Beat in honey and vanilla. Sift dry ingredients into separate bowl. For graham crackers, sift dry ingredients into creamed ingredients alternately with 1/4 cup water. For cereal bits, sift dry ingredients into creamed ingredients alternately with 1/2 cup water. Mix thoroughly once everything has been added.
For Graham Crackers, dough should be soft and will be sticky, but forms a ball. For cereal bits, dough should be very soft and not form a ball.
For Crackers: Refrigerate dough for at least one hour. Using sweet rice flour, roll portions of dough on plastic wrap or parchment paper to about 1/4″. Cut into squares and prick with fork. Transfer to baking sheet. Bake in preheated 325 °F oven for 15-20 minutes. Crackers should just be getting browned. Cool slightly on sheet before removing to rack to cool completely. Store in airtight containers.
For Cereal Bits: Transfer dough to piping bag fitted with small flat (#48 works well) or star tip (#75 works well). Pipe 1″ squiggles onto parchment lined baking sheets. Sprinkle with mixture of 2 Tbsp caster sugar plus 1/2 tsp pumpkin pie spice. Bake at 325 °F for 15 minutes or until starting to brown. Cool slightly on sheets before removing to linen dish towel to cool completely. Store in airtight containers.
Notes
Substitutions



