I wanted to find a crispy cookie recipe that would also work as a crumb crust for pies.  It must also be wheat-free, egg free and potato free.  After searching the web and several failed attempts, here’s one that the farmer in the movie “Babe”  would be able to say:  “That will do.”

Should have taken a picture but I forgot.  I got in too much a hurry, I was so excited I used some of it in a cheesecake recipe.  And the rest?  The kids ate up before I could say: “Cheese!”  Will just take a photo the next time I make these sweet treats. 

Spiced Honey Butter Cookies

12 tablespoons (1 1/2 stick) salted butter, melted
1/3 cup honey
1 cup brown sugar
1 teaspoon vanilla
1 1/2 cups brown rice flour
1 cup white rice flour
6 tablespoons arrowroot starch flour
2 tablespoons tapioca starch flour
2 tablespoons garbanzo and fava bean flour mix
1 teaspoon xanthan gum
1/2 teaspoon sea salt (fine)
1 teaspoon ground cinnamon
1 tablespoon baking powder
1/2 – 2/3  cup cold water

Pre-heat oven to 325 degrees Fahrenheit (160 degrees Celsius)

In a medium sized bowl, mix together butter, honey, sugar and vanilla.

In a separate bowl or 4 pint measuring cup combine all the flours, xanthan gum, salt, cinnamon and baking powder.

Mix the dry and liquid ingredients together. When thoroughly mixed, add 1/2 cup cold water. Using a fork, stir together adding more water ( a tablespoon at a time) as needed, until a soft dough ball is formed. Knead dough for about a minute. Let rest for 5 minutes. Divide dough into four and shape each into disks. Wrap disks in plastic wrap and refrigerate for at least 2 hours. Unless, you a have a freezing cold refrigerator, it takes about 2-3 hrs. for this dough to harden enough to be easily worked on.

Roll out in batches (one disk at a time) between two sheets of parchment paper until dough is  about 1/8 inch thick.  Work fast as this is a bit tricky to work with.  If it gets too soft, you can harden it back up by putting it back in the refrigerator.

After you’ve achieved the desired thickness, remove top parchment paper.  Prick dough with fork all over and cut into desired shapes and sizes.  Remove excess or unshaped dough very carefully  (re-shape into disk, wrap in plastic and chill again before re-using/rolling).  

Lift parchment with shaped cookies onto a cookie sheet or pan.  Bake for about 10-16 minutes, depending on the size of cookies.  A  pan filled with a dozen 3-inch cookies will cook in 10-12 minutes. 

Take out of oven and leave in pan to set for about 10 more minutes. Transfer to racks to finish cooling.  Drizzle with sugar glaze or leave plain and store in airtight, moisture free container.

Note !!! If you are making the cookies for the sole purpose of turning it into a crumb crust, omit the cutting it into shapes step.  After you’ve pricked it with the fork, take parchment paper with the rolled and pricked dough; place it on the pan and bake in the oven for between 13-16 minutes. If the edges start to get a bit overcooked or in danger of burning, break them off and let the middle part finish cooking. Remember that at this point you are not concerned with presentation; it all gets crushed into crumbs anyway.