It’s like this. I’ve got one (non-gluten-free) kid in sleepaway camp. She is no doubt eating s’mores. It’s like, The Law. And believe it or not, my celiac son could actually attend this camp. They have a dedicated celiac kitchen. It’s a thing of beauty, and I support them however I can.
But, of course, my celiac son doesn’t want to go to sleepaway camp. Any sleepaway camp. He will gladly eat the s’mores though thankyouverymuch.
There are, indeed, packaged gluten-free graham crackers. But they taste, well, as you’d expect them to taste. As way way way too many high-priced gluten-free packaged foods taste. Like sawdust.
These gluten-free chocolate graham crackers kick those packaged ones right in the pants. They have a deep chocolate flavor, a delightfully crisp texture and they don’t stick in your teeth when you eat them (what is that all about anyway?). And they’re dairy-free!
The dough rolls out really easily. Just be mindful not to roll it too thin (no less than 1/4-inch) or they will burn a bit in the oven, and then crumble. The dough should not be refrigerated at all, if you can help it. If you want to bake some of it later, then by all means refrigerate the dough (there’s an egg in it after all), and when you’re getting ready to use it let it sit out until it comes to room temperature. It won’t take too long.
So let’s make like we’re at sleepaway camp, too (I never got to do that as a kid – did you?) and have s’more(s). Oooh! Or you could totally use these graham crackers to make our gluten-free no-bake brownies. Or cut them into rounds and make our gluten-free icebox cake. I could go on …
6 tablespoons (72 g) vegetable shortening, melted and cooled
1 egg (50 g, weighed out of shell) at room temperature, beaten
1/2 teaspoon pure vanilla extract
4 tablespoons (84 g) honey
Marshmallows and chocolate for s’mores (optional)
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, cocoa powder, brown sugar, granulated sugar, salt, baking soda and baking powder, and whisk to combine well (working out all the lumps in the brown sugar). Set the bowl aside.
In a separate medium-sized bowl, place the shortening, beaten egg, vanilla and the honey, and mix to combine well. Create a well in the center of the dry ingredients, and pour the wet ingredients into the well. Mix until the dough begins to come together. It will be thick and rather stiff. Knead the dough by hand until it is smooth and well-combined. Divide the dough into two pieces, wrap one in plastic wrap and set it aside.
Roll out the remaining piece of dough between two sheets of unbleached parchment paper into a rectangle that is 1/4 inch thick (no thinner). Remove the top piece of parchment. Trim the uneven edges of the rectangle with either a pastry wheel or a sharp unserrated knife, and cut into 3-inch by 4-inch rectangles. Dock the rectangles by piercing each about 6 times with the tines of a fork. Gather and reroll the scraps. Carefully transfer the rectangles to the prepared baking sheets by gently peeling back the parchment paper. Place the rectangles less than 1 inch apart (they will not spread during baking). Repeat with the second piece of dough. One at a time, place the baking sheets in the center of the preheated oven and baking for 10 minutes or until dry to the touch. Allow them to cool completely on the baking sheets before removing them or they will break.
To make s’mores (other than the traditional by-the-fire way), place two graham crackers side by side. Place two large marshmallows on each cracker. Microwave on high for 5 seconds (no more or the marshmallows will explode!). Remove from the microwave, place a piece of chocolate bar on top of one set of marshmallows and close the ‘sandwich’ with the other cracker. Press down. Serve warm.