Honey Graham Crackers with Cinnamon Sugar

IMG_0242

I know that I recently did a post for Chocolate Graham Crackers (07/10). But there has been a whole new call here at my house, and it is for the old fashioned honey flavored kind! I personally love cinnamon-sugar sprinkled on just about anything, so that is another twist to these otherwise traditional graham crackers.

This also seems a timely recipe with Seafair coming this weekend, (like “fleet week” for anyone who doesn’t live here). I will follow this with a post of delectable s’mores! (YAY!!!!! That means summer is officially here!!)

By the way, as with the chocolate grahams- I made these early in the photography process- so there is a finished product picture- but that is it, sorry!

Honey Graham Crackers
2 cups AP flour
1 cup dark brown sugar, packed
1 tsp baking soda
½ tsp salt
10 Tbs butter, cold
1/3 cup honey
2Tbs vanilla paste (or extract)
¼ cup milk, room temperature

Cinnamon Sugar
¼ cup white sugar
½ tsp cinnamon

Preheat oven to 325 degrees.

In a small bowl, combine the milk, honey and vanilla (extract or paste.)

In the bowl of a food processor, combine all of the dry ingredients, (Flour, brown sugar, baking soda and salt.) Pulse to combine them. Add the cold butter to the dry ingredients, pulsing to create a coarse crumb.

While the food processor is running, slowly pour the wet ingredients into the dough. Process until the dough is just past the crumbly pie crust stage, and has come together into a uniform dough.

Turn the dough out onto a sheet of parchment. With a little flour and the sides of the parchment paper, get the dough into a disc, and chill for about 15 minutes.

When the dough is chilled, turn the dough out onto a lightly floured surface. Shape and roll out the dough into a large rectangle that is about 1/8” thick. Cut the crackers into whatever size squares or rectangles that you desire. Gently move the dough to a silpat or parchment lined sheet pan. Poke holes in the cracker to prevent them from puffing up. Sprinkle them generously with cinnamon sugar.

bake at 325 for 12-15 minutes. Let them cool, (they will crisp up more as they cool). They can be stored up to a week in an airtight container.

IMG_0242

IMG_0270
(Honey Grahams and Chocolate Grahams)

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Categorized: Appetizers
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Honey Graham Crackers with Cinnamon Sugar

IMG_0242

I know that I recently did a post for Chocolate Graham Crackers (07/10). But there has been a whole new call here at my house, and it is for the old fashioned honey flavored kind! I personally love cinnamon-sugar sprinkled on just about anything, so that is another twist to these otherwise traditional graham crackers.

This also seems a timely recipe with Seafair coming this weekend, (like “fleet week” for anyone who doesn’t live here). I will follow this with a post of delectable s’mores! (YAY!!!!! That means summer is officially here!!)

By the way, as with the chocolate grahams- I made these early in the photography process- so there is a finished product picture- but that is it, sorry!

Honey Graham Crackers
2 cups AP flour
1 cup dark brown sugar, packed
1 tsp baking soda
½ tsp salt
10 Tbs butter, cold
1/3 cup honey
2Tbs vanilla paste (or extract)
¼ cup milk, room temperature

Cinnamon Sugar
¼ cup white sugar
½ tsp cinnamon

Preheat oven to 325 degrees.

In a small bowl, combine the milk, honey and vanilla (extract or paste.)

In the bowl of a food processor, combine all of the dry ingredients, (Flour, brown sugar, baking soda and salt.) Pulse to combine them. Add the cold butter to the dry ingredients, pulsing to create a coarse crumb.

While the food processor is running, slowly pour the wet ingredients into the dough. Process until the dough is just past the crumbly pie crust stage, and has come together into a uniform dough.

Turn the dough out onto a sheet of parchment. With a little flour and the sides of the parchment paper, get the dough into a disc, and chill for about 15 minutes.

When the dough is chilled, turn the dough out onto a lightly floured surface. Shape and roll out the dough into a large rectangle that is about 1/8” thick. Cut the crackers into whatever size squares or rectangles that you desire. Gently move the dough to a silpat or parchment lined sheet pan. Poke holes in the cracker to prevent them from puffing up. Sprinkle them generously with cinnamon sugar.

bake at 325 for 12-15 minutes. Let them cool, (they will crisp up more as they cool). They can be stored up to a week in an airtight container.

IMG_0242

IMG_0270
(Honey Grahams and Chocolate Grahams)

Recipe by Heather Christo (http://heatherchristo.com)