After lamenting the loss of smores for my children and our friends at our GF house, I experimented with a number of cracker recipes and finally go great results with tweeking here and there. None were as good as these, and they are even preferred by some of our non-GF friends!

2 1/2 cups Better Batter Flour AND blanched Almond flour in the following equation: (1 1/3 + 1/2 cups BBFlour) + 2/3 cups almond flour
1 cup rapadura sugar
1 tsp baking soda
1 tsp baking powder
3/4 tsp kosher salt or 1/2 tsp fine sea salt
8 tblsp salted butter or non dairy margarine (we prefer earth balance)
1/3 cup mild flavor honey or maple syrup
5 tablespoons whole milk or non dairy milk
1 tsp vanilla

Put the dry ingredients in a food processor mix lightly and then add the butter cut into cubes and pulse to form a coarse meal. Mix together wet ingredients and pulse in with dry ingredients until it just comes together.

Wrap tightly in plastic wrap and refridgerate until just firm. Preheat oven to 350.

Cut two pieces of parchment to fit your baking sheets, divide dough in half. Sprinkle BB flour on parchment and roll out directly onto parchment to about 1/8 inch thick.

Dough will be sticky, flour as needed.

Use a pastry cutter or sharp knife dipped in flour to score to your desired shape. Poke holes with fork lightly on each cracker, sprinkle with sugar. Bake for 15 minutes at 350, remove them, score again and then return to the oven for 10-15 minutes more at 300 degrees.

Let sit on cookie sheets until almost cool, you can separate them carefully to cool faster between the scores. Cool completely on racks. These are very good tasting and hold up well once completely cooled. They will not get stale in the open air or go soft so let them get good and cool and dry before packing in a container or ziploc bag for storage.