Ingredients

• 2 cups gluten-free flour (1 part each of bean flour, tapioca flour & cornstarch)
• 1/4 cup sweet rice flour (Mochiko is gluten free)
• 1/2 cup packed brown sugar
• 1 3/4 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 7 tablespoons butter or 7 tablespoons margarine, cut into pieces
• 3 tablespoons cold water
• 3 tablespoons honey
• 1 teaspoon vanilla
• sugar

Instructions

1. In a large bowl, whisk together flours, sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.

2. Cut in butter using a pastry cutter or two knives until it resembles cornmeal.

3. Stir in cold water, honey and vanilla. Dough should form a ball. If dough is too dry, add more cold water a tbsp at a time.

4. Preheat oven to 325 degrees.

5. Get out two cookie sheets and cover with wax or parchment paper. Spray lightly with non-stick cooking spray.

6. Gather dough into a ball and divide in half. Using a lightly floured cloth covered rolling pin (I use sweet rice flour), roll half of the dough into a rectangle on one of the cookie sheets to about a 1/8" thick. Repeat with the other half.

7. Score dough with a pizza cutter (or knife) into desired shapes and prick all over with a fork. (I like to use plastic forks for pricking since they tend to make rounder and thicker holes.).

8. Very lightly sprinkle all over with sugar.

9. Bake for 20 minutes or until golden brown and starting to harden. Let cool for 5 minutes before breaking apart. (If not fully crispened, put back in turned off warm oven until crisp.).