My absolute favorite after school snack growing up consisted of two graham crackers smothered with peanut butter and topped with a handful of well-placed chocolate chips. As a baker who is often nostalgic,
I feel compelled to recreated childhood favorites, whether it’s a sleepover staple re-imagined as a Diet Root Beer Float or an afternoon treat of Granola Bars, which were a common lunchbox ingredient.
The same recreation goes for that delicious after school snack of yore. There’s no reason I couldn’t pack a few graham crackers for a mid-afternoon work break. I found a few different recipes, but decided on this one for it’s pantry-based ingredients that I always have in my kitchen. They’re not only great with my GRAB lunch, but they’ll make a great base for summer s’mores.
By definition, graham crackers are whole-grain, which makes them a great choice for a snack. Like many foods, the name for these beloved crackers comes from their inventor, Sylvester Graham. He believed that processing the wheat, by separating the bran from the rest of the wheat berry, was sacrilegious.
They’re a pretty good take off what I grew up with as a kid, and taste just as great with an artisan marshmallow pressed between their confines as they are smothered with peanut butter (no chocolate chips this time!)
From The King Arthur Flour website
Homemade Whole-Wheat Graham Crackers Recipe
|Servings:||Makes 2 dozen graham crackers|
- 2 cups (81/4 ounces) whole-wheat flour
- 1/4 cup (1 3/4 oz) sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 large egg
- 1/4 cup (13/4 oz) vegetable oil
- 1/4 cup (3 ox) honey
- 2 to 3 tbsp (1 to 11/2 oz) milk(approx.)
- additional milkfor glaze
1. In a mixing bowl, combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it's more convenient).
2. Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till it's about 1/16-inch thick; make sure rolling surface is well-floured, or you'll have trouble transferring crackers to baking sheet. Preheat your oven to 375°F.
3. Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar if you're so inclined, and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely.