2 2/3 cups (375 g) all purpose gluten free flour (I used Better Batter), plus more for sprinkling
1 1/2 teaspoons xanthan gum (omit if your blend already contains it)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup (67 g) granulated sugar
2/3 cup (145 g) packed light brown sugar
8 tablespoons (112 g) unsalted butter, at room temperature
3 tablespoons (63 g) honey
2 tablespoons (42 g) unsulphured molasses
1/2 teaspoon pure vanilla extract
1 egg (50 g, out of shell) plus 1 egg yolk (25 g) at room temperature, beaten
Marshmallow creme (or Marshmallow Fluff) and Hershey’s chocolate bars, for serving (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, xanthan gum, baking soda, baking powder, salt, and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again, breaking up any lumps. Create a well in the center of the dry ingredients, and add the butter, honey, molasses, vanilla, egg, and egg yolk, and mix to combine. With clean hands, knead the dough together. It should be thick but relatively soft.
Place the dough on a lightly floured surface, and roll it out into a rectangle about 1/4-inch thick, sprinkling lightly with flour as necessary to keep the dough from sticking to the rolling pin. Using a 2-inch round cookie cutter, cut out rounds of dough and place on the prepared baking sheets about 1-inch apart from one another. Gather and reroll scraps, sprinkling lightly with flour as necessary to keep the dough from sticking.
Place the cookies in the center of the preheated oven and bake until very lightly golden brown and set in the center, about 10 minutes. Remove from the oven and allow the crackers to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Serve with a generous spoonful of marshmallow creme and a few pieces of chocolate.
Adapted from our recipe for gluten free “Moon Pies”.