Sunday, July 19, 2015

Graham Crackers

I'm excited to get fancy square or circle cutters for this recipe so they look nice. I found the original recipe on Thirty Handmade Days. Hers look phenomenal. As I'm sure you've gathered, however, we can't have dairy. Here is a picture of ours.

So here is my recipe:
 2 1/2 cups all-purpose flour
 1 cup brown sugar
 1 teaspoon baking soda
 1/2 tsp. salt
 8 Tbs of a cold oil (refrigerated coconut oil, non-dairy margarine, lard, etc)
 1/3 cup honey 
 1/4 cup coconut milk
1 Tablespoon vanilla extract (being SURE that it's the real stuff, no vanillin)

Using the paddle on low, mix flour, brown sugar, baking soda, and salt. Add cold oil butter substitute. Mix until coarsely combined. 
In a separate bowl, add honey, coconut milk, and vanilla. Slowly pour the liquid mixture into the dry mixture. When it looks like cookie dough, separate it in 2 sections, put 'em in saran wrap or a ziplock and refrigerate them for about 2 hrs.

After your nap (or errands, or getting the kids to bed, or lessons or whatever you do), take the dough out, roll it onto a  lightly floured surface or a surface coated in cinnamon & sugar. Roll it until it almost covers a jelly roll pan or cookie sheet. If you're into measuring, 30HD says that it's about 1/8" thick.

When I made these, I just used a pizza cutter and kind of free handed it, but next time, I'll either use cookie cutters or a straight edge (WHO is this perfectionist I'm becoming?!?!) Once you have your cookies marked, use a fork or a toothpick or whatever to make the little dimples in the cracker.

We sprinkled even MORE cinnamon & sugar on the top, then baked in preheated 350* oven for 15-20 min (I do 17 min). You want them a little bit brown. Pull them out, cool them, then break them apart on the lines you made earlier.

Store them in an airtight container. They are delicious, but you should probably share some with your kids.

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