Ingredients
Scale
Dry
- ¾ cup (105 g) white rice flour
- ¼ cup (40 g) sweet rice flour
- ½ cup (55 g) oat flour (GF)
- ¼ cup (40 g) brown rice flour
- ¼ cup (40 g) potato starch
- 20 g tapioca starch
- 2 Tbsp (10 g) potato flakes
- ½ tsp (1.5 g) xanthan gum (or ¾ tsp / 2 g guar)
- ½ tsp (3 g) baking soda
- ½ tsp (3 g) salt
- 1–2 tsp (2–4 g) cinnamon (optional)
Wet
- ¼ cup (56 g) cold butter
- 1 Tbsp (14 g) neutral oil (sunflower/canola)
- ¼ cup +1 tsp (92g) honey
- ¼ cup (60 g) non-dairy milk
- 1 Tbsp (12 g) brown sugar
- 1 Tbsp (15 g) applesauce
- 1 tsp (5 g) vanilla extract
- ¼ tsp amoretti vegan vanilla butter extract
- ¼ tsp amoretti vegan brown sugar extract
Instructions
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment.
- Mix dry ingredients in a bowl.
- Cut in cold butter until mixture looks sandy.
- Add oil + wet ingredients (including toasted extract) and mix into soft dough.
- Chill 15–20 min to firm slightly.
- Roll dough very thin (⅛” or slightly less) between parchment.
- Cut 8-10 rectangles out fully before baking.
- Score and poke them with a knife or tracing wheel and toothpicks like this:
- Sprinkle optional sugar + tiny pinch salt on top.
- Bake 18–22 min until edges are lightly golden.
- Turn oven OFF, crack door, and let crackers dry inside 10–12 min for maximum crispness.
- Cool fully on wire rack before breaking apart.
- Prep Time: 15
- Cook Time: 20