Graham Crackers on a Snow Day

Yay snow day! After trying to coax my toddler to go outside for more than an hour this morning, I was left with piles of clothing scattered throughout the living room to show for my efforts. Oh well. We tried. Guess it's a pajama day! 

We turned to the kitchen for some indoor fun. This graham cracker recipe is great because it's simple, not too sweet, and has a dough that the child can play with too.

baking time fun

this is how we squish the dough, squish the dough, squish the dough

this is how we roll the dough, roll the dough, roll the dough

me and my little baker

homemade graham crackers

Inspired by King Arthur Flour Graham Cracker recipe. Recipe below with the changes I made.

1 cup whole wheat graham flour
1 cup unbleached all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 large egg
1/4 cup avocado oil
1/4 cup local raw honey
2 tablespoon soy milk
In a mixing bowl, combine whole wheat graham flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and milk. Stir into dry ingredients until you have a fairly stiff dough. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it's more convenient). 

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. I rolled mine on parchment paper and then flipped it over on the baking sheet for the transfer and peeled off the parchment paper. Preheat your oven to 375°F. 

Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Sprinkle with cinnamon-sugar if you're so inclined, and bake for 15 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely.


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