… Also known as “The Most Delicious Snack Ever”.
Yesterday, Ava came to me asking for crackers. We were fresh out. Zero. Zilch. None. Not even something I could pass off as a cracker. I had zero interest in walking (or driving) to the grocery store, only to buy processed junk crackers.
Homemade crackers it is!
I remembered that I picked up a book at the library. This was actually the second time I check this book out. That rarely happens. I actually love this book so much, I think I’m going to buy a copy. I very rarely buy books because I’m such a fan of borrowing them from the library. The book, The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making, is so overly useful. I’m in love!
Anyway… so off we went, making homemade graham crackers. I try to be very patient when cooking with Ava. I let her scoop, pour, and stir. She loves to help. Even though it is completely unimportant at her age, we talk all about the measurements and each ingredient as we add them. She touches the flour and smells the cinnamon.
The dough for these crackers needs to rest in the refrigerator for at least 2 hours. This perfectly fell during nap time. When she woke up, I had just pulled the first batch of warm crackers from the oven. She was beyond excited. These little gems of cinnamon-sugar are too good not to share. Next time (which will be soon), I think I will use some fun cookie cutters!
Whole Wheat Graham Crackers | Adapted from The Homemade Pantry
Makes 45-50 2×3 inch crackers
- 1 Cup White Whole Wheat Flour
- 3/4 Cup Whole Wheat Flour
- 1/2 Cup Rye Flour, plus more for dusting
- 1/2 TSP Salt
- 1/4 TSP Baking Soda
- 1/2 TSP Baking Powder
- 1-1/2 TSP Ground Cinnamon
- 1/4 Cup Packed Dark Brown Sugar (Make your own with raw sugar and molasses!)
- 3 TBSP Cold Butter, cut into small cubes
- 4 TBSP Coconut Butter
- 4 TBSP Honey (Local, if you can find it!)
- 2 TSP Vanilla Extract
- 1 TSP Raw Sugar
- Combine the flours with the salt, baking soda, baking powder, 1 teaspoon of the cinnamon, and the brown sugar. Mix well. Add the butter and the shortening and mix until combined.
- In a separate bowl, combine the honey and vanilla with 1/4 cup of cold water. Stir until the honey is dissolved. Slowly add the honey mixture to the flour mixture. Form the dough into a bowl and wrap in waxed paper and refrigerate for at least 2 hours, and up to 3 days. (She says you can freeze it at this point.)
- Remove the dough from the refrigerator 20 minutes before baking. Preheat the oven to 350°F. Cut the dough in half and roll one half on a dusted surface (or between waxed paper). Roll the dough as thin as possible, about 1/8 inch. Cut your crackers into 2×3″ rectangles (or use cookie cutters!). Place on a baking sheet using a spatula. They won’t spread, so they can be very close. Reroll the scraps and repeat until all of the dough is rolled.
- In a small bowl, combine the remaining 1/2 teaspoon cinnamon with the 1 teaspoon sugar. Sprinkle the crackers with the cinnamon-sugar and prick the dough several times with a fork. Bake for 15 minutes or until the edges are just starting to brown (about 12 minutes in my oven). Remove from the oven and cool.
These crackers are incredible good. Nothing beats homemade! Enjoy!
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