A little unknown fact about me is that I love graham crackers. Not only do they pair perfectly with my favorite food peanut butter, but they are a classic cure for my sweet tooth. I’m not sure what these cracker-cookies remind me of, but they feel nostalgic — right up there with Double Bubble bubble gum and peanut butter toast — all of which remind me of my grandma’s house. I eat these cookies year-around yet only seem to notice others buying them in the summer months. I suppose as the quintessential BBQ dessert, s’mores wouldn’t be anything without Honey Maid Graham Crackers.
Last week I decided to try out this homemade version to add to the 4th of July festivities. Verdict: Definitely good with the taste of honey coming through. A must-do once in your life as a fun, patriotic addition to America’s birthday party but not a necessity for just a regular campfire s’more sesh.
Ingredients:
- 1 1/2 cups all-purpose flour, plus more for working
- 1 cup whole-wheat flour
- 1/2 cup toasted wheat germ
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened (2 sticks)
- 3/4 cup packed light-brown sugar
- 2 tablespoons high-quality honey
Directions
- Preheat oven to 350 degrees.
- Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
- Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.
- Reduce speed to low. Add the flour mixture, and mix until combined.
- Turn out the dough onto a floured surface and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles about 1/8 inches thick.
- Using a floured, star-shaped cookie cutter, cut 20 stars. Transfer to a baking sheet lined with parchment paper and chill in freezer until firm, about 20 minutes.
- Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Let cool on wire racks.
*The original recipe calls for using a fluted pastry wheel to trim the cookies into traditional rectangles.
You got that love from your Mother’s side of the family. Grandma eats them almost every day and I do join in often. My entire family had Had graham crackers for desert. Try this take a handful of graham crackers and break them into little pieces put in a glass then pour milk to fill up the glass, you will now need a spoon to eat them. Haven’t had that in O say 60 years. Let me know how it is maybe I will th give it another try . Love you Sent from my iPhone
I always eat them plain or with p-nut butter. As a snack on my way to tennis , when I get home and any time I feel like something sweet, but not too sweet. Yum yum. Now I just might have to try your recipe.
Big G
p.s. who is dogteaks?????
Grandma — dogteaks is SIR!