Or “graham Jackers” as they’re now known in our house.
This was the 2nd attempt at graham crackers, and I’m happy to say this time it was successful. I used another recipe a few months ago and they turned out like hard honey-flavored hockey pucks.
The recipe comes from this month’s issue of Parents. My notes below in red.
2-1/2 cup sall-purpose flour
1 cup packed dark brown sugar
3 Tbs.toasted wheat germ (you can find it in the fridge section at the market. Probably not essential to the recipe, but added a nice flavor. Put in a hot frying pan for a few minutes to “toast” it. It comes in probably a 8 oz bag, so try to find other recipes that use it to maximize spending $2 for a small bag. Great in smoothies, granola, etc.).
1 tsp.baking soda
1/2 tsp.ground cinnamon (I added a lot more. We love cinnamon in this house!)
1/2 cup (1 stick) cold butter, cut up (I would add maybe 2 more TBLSP)
1/4 cup honey
1 tsp.vanilla (Probably did about 3. See comment on cinnamon)
2 Tbs.granulated sugar (just realize I forgot to do this. Wasn’t needed though)
1. Heat oven to 350°F. In a large food processor fitted with a metal blade or by hand, mix flour, brown sugar, wheat germ, baking soda, salt, and cinnamon. Cover and process until well combined. Add butter (use the tines of a fork if mixing by hand). Cover and process until fine crumbs form. Add honey, milk, and vanilla. Cover and process until mixture starts to hold together. If necessary, place in a bowl and work with your hands until dough is smooth. You’re going to need to do this. Divide in half and flatten each half to a disk.
2. On a lightly floured work surface,
roll each half of dough use the heel of your hand to smoosh the dough flat in to a 9 x 8-inch rectangle. Cut each into 18 (3 x 1-1/3-inch) rectangles. Arrange them 1 apart on ungreased cookie sheets. Using the flat end of a skewer (I used our kitchen thermometer), poke an A-B-C design in each rectangle. Sprinkle each lightly with granulated sugar.
3. Bake about 8 minutes or until lightly browned. Transfer cookies to wire racks, immediately re-poke A-B-C design if necessary, and let cool completely. If you can wait that long.
For anything that Jack eats a lot of, I do my best to find a recipe to produce them at home myself. I know they’re better for him, and they’re a hell of a lot cheaper as well.