You look kinda hungry. I think you need a snack.
Perhaps you should eat some graham crackers dunked in milk.
Yeah, you most definitely should.
These guys stand up to milk like champs. You can dunk them to your hearts content without getting stressed out that they’ll break.
Who knew these were possible?
This recipe makes approximately 36 (2 1/2 inch) squares of honey graham goodness.
Recipe from The Fannie Farmer Baking Book
- 4 T (1/2 stick) butter, softened
- 1 egg, well beaten
- 6 T sugar
- 4 T honey
- 1/2 t baking soda
- 2 t water
- 3/4 t salt
- 1 1/2 cups graham flour
- 3/4 cup all purpose flour
- Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
- Combine the butter, egg and sugar in a medium bowl, and beat until smooth and creamy. Stir in the honey and blend.
- Dissolve the baking soda in the water and add to the butter mixture. Add the salt, graham flour and all purpose flour to the mixture and blend thoroughly. The dough should hold together and be manageable. If it is too “tacky” add a little more graham flour.
- Liberally dust a surface with graham flour and roll the dough to a thickness of about 1/8 inch. Cut into 2 1/2 inch square sections. (I cut a piece of parchment paper into a 2 1/2 inch square for measuring purposes.)
- Using a spatula, place the cracker squares onto the parchment paper lined cookie sheets. With a knife gently score the dough in the center of each square without cutting through. Prick each square a few times with the tines of a fork on each side of the scored cracker.
- Bake on the first side for 8 minutes, then turn the crackers over and bake for 6-7 minutes. Remove from the oven and cool on racks.
I gobbled up a few promptly after they came out of the oven. Fannie Farmer describes them as “flavorful and fresh”. She wasn’t kidding. She’s not a prankster.