• Cooking Time: 12 to 15 minutes
• Preparation Time: 1/2 hour to 45 min.
• 1 cup gluten-free flour mix*
• ¾ teaspoon xanthan gum
• 1 cup brown rice flour
• ½ teaspoon baking soda
• ¼ cup soy or quinoa flour
• ½ teaspoon salt
• ½ cup packed brown sugar
• 7 tablespoon chilled butter-cut into pieces
• 1 ¾ teaspoons cinnamon
• 3 to 4 tablespoons cold water
• 1 teaspoon baking powder
• 3 tablespoons honey
• 1 teaspoon vanilla

1. Mix together flours, brown sugar, cinnamon, powder, soda, xanthan gum, and salt. Using your fingers, work the butter into the dry ingredients. Stir in 3 tablespoons, honey and vanilla. If dry add a bit more water (1 tablespoon at a time). Gather into a soft ball sized ball and refrigerate at least one hour (I usually leave it overnight, covered).
3. Roll out to 1/8 to ¼ inch thick (I use parchment paper), cut into squares, prick lightly with fork and sprinkle with cinnamon sugar before baking. (I skip the last step if we are going to frost them).
5. Bake at 325F for 12-15 minutes.

This recipe is great for making gluten free graham cracker crust or for this eclair pie that my son loves. Dont worry I added that too.