Homemade Graham Crackers

I get a little carried away when we visit the library.

books 8

I especially like the 641.5 section. But then, you may have already guessed that.

During a visit sometime back, I stumbled upon a wonderful cookbook.

weelicious 1

I’ve looked at many kid/family-food cookbooks and most of them haven’t impressed me. This one did. My kids wouldn’t go for every recipe in this book, but there a lot of good ones they would like. If you’re interested, you can learn more about Catherine McCord’s Weelicious book here. She also has a great blog you can check out here. Plus, I love her philosophy of making one meal and everyone eats it. No short-order cooking!

Norah and I tried the homemade graham cracker recipe. They were delicious. The kids loved them, and…uhmmm…so did I. Plus, I liked giving the kids a healthy snack that wasn’t full of icky ingredients.

Here’s the recipe if you would like to give them a go.

Graham Crackers

  • 1 c. whole wheat flour
  • 1 1/2 c. all-purpose flour
  • 1/2 c. packed dark brown sugar
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp baking soda
  • 1 stick (1/2 c.) butter, chilled and cubed
  • 1/4 c. honey

After I preheated the oven to 350 degrees F., we combined the flours, brown sugar, salt, cinnamon and baking soda in a food processor (you could also use a stand mixer).

Next we cut-up the butter, added it to the mixture and pulsed it until it resembled coarse meal.

We added the honey and 1/4 cup water and mixed until combined.

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Next we removed the dough, shaped it into a flat disk and placed it between two large pieces of wax paper. We rolled it out till the dough was about 1/4 inch thick.

To cut them, we used alphabet cookie cutters, but you can, of course, use whatever shape you want, or just cut them into strips. Garrett helped us with this step.

Then we put the crackers on parchment-lined baking sheets, sprinkled them with a little, or in Garrett’s case, a lot of cinnamon and sugar (this was our addition). We popped them in the oven and baked them for about 15 minutes. The crackers were soft when they came out of the oven, but they firmed up after cooling.

The author noted that the crackers can be stored, covered, on the counter for up to 1 week or up to 2 weeks in the fridge. We didn’t find out if that was true since the crackers didn’t even last a week. Maybe another batch is in order!

Happy eating!

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