Anyhow, making graham crackers is easy, so delicious, and probably nutritionally better than those cute little teddies you buy in the stores! These are flavorful, a bit sweet, and packed full of fiber for your wee ones! They're great as a snack at school with some fresh or dried fruit, yogurt, or milk. Enjoy them any time of the day!
Graham Cracker Dough: 2-3 dozen crackers or 4-5 dozen sticks
1/4 cup of oil
1/4 cup of packed brown sugar
1/4 cup of honey
3-4 T milk
Dash of ground cloves
1 t. cinnamon
1 t. baking powder
1/2 t. salt
2 cups of Graham flour or Whole Wheat flour
**Graham flour is a specialty flour- look in the baking isle with other specialty flours and/or grains.
Peanut butter (for spreading) **can also use Nutella, or any other nut or chocolate spread
1) In a bowl, mix together the egg, oil, sugar, honey, milk, and spices until well combined. Mix in the remaining dry ingredients, until the dough is formed. Wrap the dough in saran wrap, and chill for at least an hour.
2) Preheat oven to 350F, and prep your cookie or sheet trays with parchment paper or silpats. Remove the dough from the refrigerator, and place on a clean and well floured surface. Divide the dough in half or thirds, and refrigerate the dough that is not rolled out right away! Roll out the first section, and spread peanut butter on half of dough. Fold the other half carefully over. (You may want to chill the dough before folding over- it tears easily and needs to be chilled to work with!) If you don't want to make the filled sticks, simply cut into traditional squares or shapes, and brush away excess flour. Prick the crackers with a fork for a traditional look. ***Note: this dough is delicate, and easily tears! Refrigerate as often as possible between rolling and cutting to help you work with it more easily. Chill the crackers in the freezer or fridge for about 10-15min. before baking.
3) Bake crackers for approx. 8-10min. at 350F. Remove and allow to cool. Store in an airtight container for a week.