Gluten-Free Graham Wafers and Nanaimo Bars

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and http://www.nanaimo.ca/.

Graham Cracker Recipe
2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour1 cup dark brown sugar, lightly packed1 teaspoon baking soda3/4 teaspoon kosher salt7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen1/3 cup mild-flavored honey, such as clover5 tablespoons whole milk2 tablespoons pure vanilla extract
For the topping:
3 tablespoons granulated sugar1 teaspoon ground cinnamon
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.
To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.
Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.
Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.
Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.
Yield: 10 large crackers
Nanaimo Bar Recipe
Bottom Layer½ cup unsalted butter (European style cultured)¼ cup sugar5 tbsp. cocoa1 egg beaten1 ¼ cups graham wafer crumbs½ c. finely chopped almonds1 cup coconut
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.
Second Layer½ cup unsalted butter2 Tbsp. and 2 Tsp. cream2 Tbsp. vanilla custard powder2 cups icing sugar
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
Third Layer4 squares semi-sweet chocolate (1 oz. each)2 Tbsp. unsalted butter
Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.