S'more Bikkies

To me creating recipes is wonderful, quite simply I love what I do. It was certainly no hardship & quite a bit of fun designing my gluten free versions of 3 cheesecake base biscuits - Arnott's GranitaTM, McVities Digestives & a Graham Cracker. As I'm not on a gluten free diet (nor is anyone in my family) I went to the local supermarket, bought a packet of GranitaTM & Digestives & ate a few :) - I also slipped in a packet of McVities chocolate HobNobs. I've never had a Graham Cracker so needed to get on line to check out their ingredients & nutritional information. Once I had all the info for the 3 biscuits I compared their ingredient lists, nutritional information & then started making, baking & tasting.

Although these bikkies were designed on Graham Crackers I can't be sure that I've made them the same, regardless they are great for S'mores. 



250 g Bakers' Magic Gluten free flour 

75 g Butter

80 g Caster sugar

30 g Buckwheat flour (or flakes for more texture)

1/4 tsp Salt (or to taste)

1/4 tsp Baking powder

40 g Agave syrup

20 g Water 


Agave syrup - Commercially made Graham Crackers contain high fructose corn syrup. I used agave syrup as a substitute to try & get these biscuits as close as possible to the original. If you do not want to put in agave syrup as it contains fructose use rice malt syrup instead - the bikkies won't be as sweet. The amount of fructose in high fructose corn syrup is ~55%, in agave syrup it's ~70%. 


Line 2 baking trays with baking paper.

Turn the oven on to 170 C (fan forced). 

Combine together the Bakers' Magic flour, buckwheat flour, baking powder & salt.

Melt the butter. Add in the water, agave syrup & sugar.

Pour the butter/water over the dry ingredients & mix until combined. 

Roll out the dough between 2 sheets of baking paper to a thickness of 3 mm. 

Place the dough between two sheets of baking paper. To ensure the biscuits are an even in thickness follow this tip. Find two placements (dinner setting) place them on either side of the dough (my placemats are 4 mm high). For the S'More bikkies pictured above I used stainless steel spacers (3 mm) instead of placemats. I find it easier to work with this dough when it is between two sheets of baking paper. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the two placemats/spacers. My rolling pin is large – 61 cm from handle to handle. Initially when rolling the pin may not necessarily rest on the placemats/spacers, however, when the dough is the same thickness as the placemats it will. At this stage the dough should be all the same thickness. 

Cutting & Baking

Gently lift off the top piece of baking paper, put it back down on the dough. Holding on to both sheets of baking paper on both sides of the dough gently flip the dough over. Lift off the top piece of baking paper - do not discard. 

I used my spacers to cut 5cm squares of the dough. Any left over scraps of dough can be rerolled.

Use the blunt end of a bamboo/wooden skewer to poke holes into the biscuits - this prevents them from puffing up when baking.  

The length of time required to bake the biscuits will depend on the size you make them & your oven. Bake for ~15 - 18 mins turning the trays halfway through baking. 

Simply enjoy!