This is a perfect little snack to keep on hand throughout the summer full of swimming and outdoors. Delicious whole grain graham crackers. It is basically a pie crust, but with lots of whole grain, spices, and a sprinkling of cinnamon and sugar on top.
After you make and chill the dough, roll it out into large rectangles, cut into strips, and hand your kids forks to poke like crazy.
A little dusting with cinnamon and sugar, and they are ready to bake.
One of my lovely assistants, sporting her top she designed and made last year. The sleeves could use some help, though. :)
Here is the recipe, compliments of [amazon_link id="0881507199" target="_blank" ]King Arthur Whole Grain Baking[/amazon_link].
Whole Grain Graham Crackers
1 cup (4 ounces) King Arthur Traditional Whole Wheat Flour or Whole Wheat Pastry Flour 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour 1/4 cup (1 3/4 ounces) sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon baking powder 1 large egg 1/4 cup (1 3/4 ounces) vegetable oil 1/4 cup (3 ounces) honey 2 to 3 tablespoons (1 to 1 1/2 ounces) milk (approx.) additional milk for glaze cinnamon-sugar (optional)
In a mixing bowl, combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it's more convenient).
Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till it's about 1/16-inch thick; make sure rolling surface is well-floured, or you'll have trouble transferring crackers to baking sheet. Preheat your oven to 375°F.
Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar if you're so inclined, and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely. Makes about 2 dozen graham crackers.
These graham crackers store well, if they last at all. We'll know next time to double the recipe so they do last beyond two days. Can I just tell you how much better these taste compared to a store bought graham cracker? Better ingredients as well. I used less sugar than called for in the recipe since I knew we'd be topping them with a little cinnamon and sugar.
Enjoy! Maybe with a slab of chocolate and a melted marshmallow.
the sleepy time gal