Lactose Free Graham Crackers with Cinnamon Sugar

These were by request from my friend Megan.
Her son is lactose intolerant, as tons of people are, and she was looking for a lactose free graham cracker. These taste almost exactly the same as the original recipe, so no one is missing out on anything!

Lactose Free Graham Crackers
2 cups AP flour
1 cup dark brown sugar, packed
1 tsp baking soda
½ tsp salt
10 Tbs shortening, (or butter flavored shortening)
1/3 cup honey
2Tbs vanilla paste (or extract)
¼ cup apple juice, room temperature

Preheat oven to 325 degrees.

In a small bowl, combine the apple juice, honey and vanilla (extract or paste.)

In the bowl of a food processor, combine all of the dry ingredients, (Flour, brown sugar, baking soda and salt.) Pulse to combine them. Add the shortening to the dry ingredients, pulsing to create a coarse crumb.

While the food processor is running, slowly pour the wet ingredients into the dough. Process until the dough is just past the crumbly pie crust stage, and has come together into a uniform dough.

Turn the dough out onto a sheet of parchment. With a little flour and the sides of the parchment paper, get the dough into a disc, and chill for about 15 minutes.

When the dough is chilled, turn the dough out onto a lightly floured surface. Shape and roll out the dough into a large rectangle that is about 1/8” thick. Cut the crackers into whatever size squares or rectangles that you desire. Gently move the dough to a silpat or parchment lined sheet pan. Poke holes in the cracker to prevent them from puffing up. Sprinkle them generously with cinnamon sugar.

bake at 325 for 12-15 minutes. Let them cool, (they will crisp up more as they cool). They can be stored up to a week in an airtight container.