whole grain graham crackers

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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.

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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.

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A little dusting with cinnamon and sugar, and they are ready to bake.

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One of my lovely assistants, sporting her top she designed and made last year.  The sleeves could use some help, though. :)

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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