Honey Cinnamon Graham Crackers

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Honey Cinnamon Graham Crackers

I grew up on tea with milk accompanied by graham crackers slathered with butter.  My husband thinks I’m weird.  But he puts maple syrup on perogies…so, yeah…who’s the weirdo now? 🙂

I never actually considered the idea of making a homemade graham cracker, Nabisco seems to have a clever market on that.  But I though, hey, why not?  And bonus, I had planned to make some interesting looking Mini Cheesecakes from the book, and I could use these graham crackers for the crust!

These definitely didn’t have the amazing crunch factor I was used to, but the flavor was really similar.  My kid inhaled them without a second thought, so that’s a good sign right?  Maybe if we had let them sit a little longer the crunch would have taken effect?  Hmmm…note to self…don’t let the kid eat all the graham crackers at once…

honey cinnamon graham crackers

The Recipe (makes 24 crackers):

3 tablespoons sugar

1 teaspoon ground cinnamon

1 1/2 cups whole wheat flour (plus 1/2 cup for rolling)

1/2 teaspoon baking soda

1/4 cup (1/2 stick) butter at room temperature

1/4 cup honey

1/2 cup heavy cream

The Process:

1.  Preheat the oven to 350 F and place an oven rack in the center of the oven.

2.  Mix 1 tablespoon sugar and 1/2 teaspoon cinnamon in a small mixing bowl and set aside.

3.  Put 1 1/2 cups flour, the baking powder, and remaining 1/2 teaspoon cinnamon in a medium bowl and stir together.

4.  Put the honey, and remaining 2 tablespoons sugar in the mixing bowl.  Beat on medium speed until smooth and creamy.

5.  Add the flour mixture, half at a time to the mixing bowl and mix on low speed until blended after each addition.

6.  Pour in the cream and mix until dough is smooth.

7.  Sprinkle some of the flour on a clean work surface and turn the dough out of the bowl.  Sprinkle some additional flour on top and spread the dough with your hands.

8.  Roll the dough about a 1/4″ thick.

9.  Using a knife (or pasty cutter, or pizza wheel), cut the dough into 2 1/2″ squares.  Use a spatula to transfer the dough squares onto a cookie sheet.

10.  Bake for 10 minutes.  Remove from the oven and sprinkle with the cinnamon sugar mixture.  Allow to cool (unless you have a toddler nagging you, then the cooling step is optional) before inhaling. 🙂

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2 responses »

  1. Pingback: Mini Cheesecakes with Home-made Graham Cracker Crust and Fresh Strawberry Sauce | My First Cooking Blog

  2. Pingback: Flourless Chocolate-Graham Cake | My First Cooking Blog

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