If you live anywhere near me (any New Yorkers out there?), you know that the sweltering humidity we’re currently experiencing is far from autumnal. With that said, I usually consider everything post Labor Day and pre Christmas to be part of my favorite season: fall. Fall is the rebirth of the year for children… sort of like New Year’s for adults. It’s when they get to start the new school year with a clean slate, new hopes and dreams, and most importantly, great snacks in their lunchboxes.
One of the snacks that my mom always kept stocked in the house growing up was graham crackers. When I was younger I didn’t really get the appeal unless they were transformed into s’mores. But now I enjoy them with peanut butter and fresh strawberries as a dessert when I’m being healthy. When I’m not being healthy, I still use them for s’mores making purposes.
This recipe, which comes from the pretty and pink Miette cookbook, takes graham crackers to the next level by making them into cookies. They’re delicious with milk, as most cookies are, but I especially like putting them out when I have people for tea.
Buy the Miette Cookbook here: https://www.miette.com/mailorder/books/miette-book.html
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/2 tsp sea salt
Heaping tsp ground cinnamon
3/4 cup unsalted butter, room temperature
1/2 firmly packed brown sugar (I used dark, but either works fine)
2 tbsp honey
Sift together flour, whole wheat flour, salt, and cinnamon in a small bowl. Set aside.
In the bowl of a stand mixer (such as a Kitchen Aid) fitted with a paddle attachment, combine the butter, brown sugar, and honey on low speed for about 5 minutes, scraping down the sides of the bowl throughout.
Add the sifted ingredients to the butter mixture a third at a time, beating just until combined after each addition. Form the dough into a disc shape and wrap in plastic wrap. Refrigerate for at least 30 minutes before rolling. Similarly to a pate brisee, this dough has a lot of butter so it must be chilled in order to roll properly.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Unwrap the dough and place between 2 sheets of wax paper. It’s important to use wax paper and not flour because flour would ruin the caramel complexion of the dough. Roll out until it is about 1/4 inch thick. I made mine a little bit too thick so they didn’t turn out as crispy as they otherwise would have. If you like chewy cookies, feel free to make them thicker, but if you want more of a traditional graham cracker texture, I recommend sticking to the 1/4 inch suggestion.
Using a 3 1/4 inch round cookie cutter with a scalloped edge, cut out the cookies. Arrange on the prepared baking sheet, placing the cookies about 1/2 inch apart. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack and LET COOL COMPLETELY! I put that part in caps because I tend to be impatient and always move my cookies too early. But be warned: these cookies will break very easily.
Re-roll remaining dough scraps and cut out more cookies. Bake as directed and let cool. Store in an airtight container for up to two weeks.