Gluten-Free Graham Crackers and Nanaimo Bars

Gluten-free Graham Crackers
1 c sweet rice flour (also known as glutinous rice flour)
1+1/4 c coconut flour
1 c light brown sugar, lightly packed
1 tsp baking soda
3/4 tsp Kosher salt
7 T unsalted butter (Cut into 1-inch cubes and frozen)
1/3 c honey, mild-flavoured such as clover.
5 T whole milk
2 T vanilla

1. In the bowl of a food processor fitted with a steel blade, combine
   the flours, brown sugar, baking soda, and salt. Pulse on low to
   incorporate. Add the butter and pulse on and off, until the mixture is
   the consistency of a coarse meal. If making by hand, combine
   aforementioned dry ingredients with a whisk, then cut in butter until
   you have a coarse meal. No chunks of butter should be visible.
2. In a small bowl or liquid measuring cup, whisk together the honey,
   milk and vanilla. Add to the flour mixture until the dough barely comes
   together. It will be very soft and sticky.
3. Turn the dough onto a surface well-floured with sweet rice flour and
   pat the dough into a rectangle about 1 inch thick. Wrap in plastic and
   chill until firm, about 2 hours, or overnight.
4. Divide the dough in half and return one half to the refrigerator.
   Sift an even layer of sweet rice flour onto the work surface and roll
   the dough into a long rectangle, about 1/8 inch thick. The dough will
   be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares.
   Gather the scraps together and set aside. Place wafers on one or two
   parchment-lined baking sheets. Chill until firm, about 30 to 45
   minutes. Repeat with the second batch of dough.
5. Adjust the rack to the upper and lower positions and preheat oven to 350F.
6. Gather the scraps together into a ball, chill until firm, and
   reroll. Dust the surface with more sweet rice flour and roll out the
   dough to get a couple more wafers.
7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
8. Bake for 25 minutes, until browned and slightly firm to the touch,
   rotating sheets halfway through to ensure even baking. Might take less,
   and the starting location of each sheet may determine its required
   time. The ones that started on the bottom browned faster.
9. When cooled completely, place enough wafers in food processor to
   make 1 ¼ cups of crumbs. Another way to do this is to place in
   a large ziplock bag, force all air out and smash with a rolling pin
   until wafers are crumbs.

German Chocolate Nanaimo Bars

Bottom Layer
1/2 c unsalted butter
1/4 c granulated sugar
5 T unsweetened cocoa (I used Drost Dutched process cocoa)
1 large egg beaten
1+1/4 c gluten free graham cracker crumbs (see previous recipe)
3/4 c pecans, roughly chopped
1 c large flake coconut

Middle Layer
1/2 c unsalted butter
2 T+ 2 tsp heavy cream
2 T vanilla custard powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 c powdered sugar

Top Layer
4 oz German's sweet chocolate
2 T unsalted butter

1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a
   double boiler. Add egg and stir to cook and thicken. Remove from heat.
   Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8
   inch pan.
2. For Middle Layer: Cream butter, cream, custard powder, and icing
   sugar together well. Beat until light in colour. Spread over bottom
   layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.