Kid-Friendly Graham Crackers

Mar 26th

I have a problem with graham crackers; if there is a sleeve of honey graham crackers anywhere near me, I will eat them all. Doesn’t matter if I’m hungry or not – it’s a strange but very real addiction. I looked into making them myself but had to buy graham flour and to be honest, the whole process seemed annoying. 

I’m that mom that always forgets snacks and sippy cups for her kids, but this benefitted me greatly at the park this fall. My daughter was mooching from my (always diligently well-packed) friend Emily, and I snuck a bite of her cookie. Delish! Homemade graham crackers, says Emily. I complained about buying a flour that would take up freezer space, and she said her recipe didn’t use it!

She sent it my way (from Weelicious) and I did a bit of reworking. I swapped all of the white flour for whole wheat, and added molasses because I only buy light brown sugar, and it called for dark (molasses is the difference between that). By the way that’s one of my pantry savers – only buy light brown sugar but buy molasses (which could survive the apocolypse) for when a recipe calls for dark. I also changed the baking time from 15 minutes to just 8. This was all that was necessary for a crisp yet chewy cookie.

Now, I call these kid friendly for a few reasons. When I bake for my kid’s snacks, I use 100% whole wheat flour. Is the texture as good as white? No, but to me the extra nutrition pays off. I don’t worry about fat content, but I do dial down sugar. Another reason they’re great for kids is the dough is easy to work with – not very sticky at all, and shapes are always a good time. Are they tasty and healthy enough for adults? Hapsolutely.

Kid-Friendly Graham Crackers

Makes about 4 dozen

2 1/2 c. white whole wheat flour

1/2 c. light brown sugar

1/2 tsp. kosher salt

1 tsp. cinnamon

1 tsp. baking soda

1/2 c. cold unsalted butter, cut into cubes

1/4 c. warm water

1/4 c. honey

2 tbsp. molasses

*If you have dark brown sugar, use that and omit the molasses

1. Preheat oven to 350 degrees. Line two baking sheets with silpat liners or parchment paper.

2. In food processor, pulse flour, sugar, salt, cinnamon and baking soda together until blended.

3. Add cubed butter and pulse until no large clumps remain.

4. Whisk water, honey, and molasses in a liquid measuring cup and drizzle in while the processor is running. Run until evenly combined and a dough has formed.

5. Dump mixture onto lightly floured countertop and knead gently into a ball – divide dough in half.

6. Working with one half at a time, roll dough to 1/4 inch thickness (don’t let it get too thin – cookies will be crunchy. I preferred this dough thicker than typical rolled cookies). Cut into shapes and place on prepared baking sheets.

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7. Bake 8-10 minutes or until puffed and set. Let cool several minutes on the sheet and remove to wire rack to cool completely.

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8. Ice or frost, if desired, and let set. Store in air tight container at room temperature.

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