In a medium-sized bowl, combine gluten free flour, xanthan gum, brown sugar, salt and baking powder.
Add the unsalted butter into the bowl and use your hands to coat the cubes with the flour mixture. Using your hands, begin to incorporate the butter into the mixture by pinching each of the cubes into the flour. A pastry cutter will work for this step, as well. The dough should resemble fine sand once fully incorporated.
In another bowl, whisk together the honey, milk, molasses and vanilla extract.
Add the wet mixture into the bowl containing the butter and flour mixture. Mix fully until the dough is soft and sticky.
Wrap the dough in plastic, or place into an airtight container, and chill in the fridge for 1 hour. This will firm up the dough and make it easier to roll.
Once the dough has chilled, preheat the oven to 350°F and line a baking sheet with parchment paper. (You can rotate the same baking sheet between batches, or line several baking sheets instead - up to you!)
On a well-floured surface, roll the dough to ¼” (6mm) thick. The dough will still be quite soft, but if it’s too soft - chill in the fridge for as long as needed. A good amount of flour during rolling will help.
Cut the graham crackers into 2” x 2 ½” squares (5cm by 6cm), or any desired size. Transfer the crackers to the parchment lined baking sheet and lightly dock (pierce) with a fork. Chill the graham crackers in the freezer for 10 minutes.
Bake the chilled crackers for 15 minutes, until just firm to the touch and starting to crisp.
Transfer the graham crackers to a wire rack and cool completely. (Or, eat them straight away like I may or may not do when I make these…)
