Graham Crackers
It’s not that I make everything our family eats from scratch, but I do try to make as many of the sweet treats my kids eat as possible. I recently realized that Kenya had never eaten a graham cracker before. How is that possible?! Graham crackers are like a total cookie rite of passage for kids! When I was Kenya’s age, I think I ate them every day of my life. So, my next recipe challenge was born.
It’s not that I’m against pre-packaged cookies or crackers (I’ve definitely bought a few boxes in the past two years), but it’s so much more fun to make them with your kids. I have to say this is one of my favorite new sweet treat recipes, especially when it comes to school lunch. Not only does the recipe make a TON of cookies, but you can cut them out and freeze them to bake as you need them. It takes no time for me to make the dough, roll it out and then let Kenya take over, using mini cookie cutters to pop out the sweetest, crispiest graham crackers I’ve ever tasted. They reminded me of the ones I used to eat as a kid, but even better!
Homemade Graham Crackers (Makes A LOT, depending on the shape you cut them in)
1 Cup Whole Wheat Flour
1 1/2 Cups All Purpose Flour
1/2 Cup Dark Brown Sugar, packed
1/2 Tsp Salt
1 Tsp Cinnamon
1 Tsp Baking Soda
1/2 Cup Butter, chilled & cubed
1/4 Cup Honey
1/4 Cup Water
1. Preheat oven to 350 degrees.
2. In a food processor or mixer combine the first 6 ingredients.
3. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.
4. Add honey and water and continue to mix until it all combines.
5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
6. Roll dough out until 1/4 inch thick. Cut into crackers or shapes.*
7. Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes.
8. Cool and serve.
*To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.
** If you have no Whole Wheat, you can use 1 Cup Oat Bran to 2 Cups AP Flour instead of what the recipe calls for and it works perfect!
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Any opinion/advice on switching honey with molasses?
I’m going to sub extra honey and molasses for the brown sugar. If you still plan to use the brown sugar, I’m sure the molasses would sub fine for the honey. You might also try agave instead of the honey, if you use agave.
Use the same proportions as the recipe calls for
Awesome!!! I have been waiting very impatiently for this recipe, and I was about to go get the stuff to make a way more complicated looking recipe, I loved this!! My 22 month old did too!! Love that I can freeze dough for later. Thanks!
Do you have any suggestions for making this without butter? My daughter is still sensitive to dairy proteins.
Thanks!
maybe cold coconut oil?
Have you tried Earth Balance? I use it in baking all the time instead of butter, it’s vegan and trans fat-free.
I haven’t… thanks for the tip!
Earth balance is great. I can’t have dairy or soy due to my daughter’s allergy and I love earth balance.
You can use margarine as a substitute
if your dd is sensitive to dairy, try giving her raw milk. ignore the reports saying it is bad for you. that’s only if it is bottled wrong. read “raw milk revolution” for more info on the history of milk. As Joel Salatin says (he’s the farmer featured in the movie FOOD, INC), “If it were bad for you, it would be illegal to give it away, but it’s only illegal to sell it”. dairy allergies or sensitivities didn’t exist 50 yrs ago. ask yourself why.
I use Smart Balance *Light*. Only the light version is vegan and I personally think it tastes better than Earth Balance.
Fleischmann’s unsalted margarine sticks are dairy free and are easier to use in recipes than the Smart Balance Light (which comes in a tub). It also freezes well so I stock up when there’s a sale. Just make sure you get the unsalted variety as the salted version does have dairy. My son is allergic to dairy (just a drop on his skin will cause a welt) and I use Fleischmann’s in all my recipes. In fact, I just used it to make this one and they turned out great!
I have heard that goats milk is good an alternative to cows milk. I used to keep a horse at a place that also kept Nubian goats for their own usage for milk and sell the kids to 4-Hers, soapmakers building up their herds, or just those that wanted goats of their own. They were never “big” enough to sell milk for money.
Yay! Finding graham crackers without nasty ingredients has caused me major grief in the grocery aisle. There are, like, 30 varieties on the shelves and I’m cross-eyed by the time I’ve checked them all. I’ve seen “graham flour” before and always assumed this would be necessary for graham crackers – not the case?
I believe graham flour is named after a person.
Graham flour is named after a person, but it is also it’s own flour mix. Technically it is a whole wheat flour, but Graham actually processed the flour as white flour so it has a fine consistency and then mixed wheat bran and wheat germ that are course ground back into the original. Because the wheat bran and wheat germ are courser than in wheat flour this flour has a slightly sweet, nutty flavor. Whole wheat flour at the same amount is commonly used as a substitute, but the final product isn’t quite as sweet. I also found a few places online that show how to mix proportions of white flour, wheat bran and wheat germ to make your own. You can buy graham flour here in the U.S., though you need to remember with the coarser wheat germ it will go rancid faster. I keep mine in the fridge with my wheat germ.
Any idea how long the baked crackers will stay fresh before going stale? I love that you have instructions for making them ahead and then freezing!
As long as they stay in a air-tight container, they will stay fresh for up to a week or even more
I never thought these would be so easy to make! I wish my boy would eat cookies or sweets, but I’ll still make them just in case he changes his mind. Thanks for posting. This will be a keeper for future use!
You should thank your lucky stars your little one doesn’t want sweets!!
Wow, never even thought of making homemade graham crackers! Will definitely put this in my “try it” folder.
YUMMMM…. I have been waiting for these, thank you! I can’t wait to try them out! The ultimate test will be my grandfather who eats them at breakfast with his coffee! Thank you and will let you know how everything goes!
I can’t wait to make these! (Have a broken oven right now!) My girls love crackers to snack on. They especially love grahams but they are so hard to find w/o being loaded with junk. Plus my 3 year old is allergic to soy and citric acid. I am so happy you did this!
Oh I think I need a new shelf on my freezer for all this tempting recipes!!! I can’t wait to try this one!!
I’m on a nesting high
Oh, you and me both!!! I need a large freezer! Esp is the summer times when the popsicles take up room while they’re freezing. I loose track of what I have in there sometimes!
is = in, loose = lose. I hate when I do that
How big of a batch does this make? Is it the close to what would be in a store bought box? (I’m just trying to get a visual!) It still seems like a lot of sugar to me, especially since our body treats honey no different then sugar. If it’s a HUGE batch, I could understand. I’m just a little hesitant with the sugar amount.
I don’t like much sugar myself and I have noticed that with almost any recipe you can cut down on the amount of sugar – depending on your taste. It should not affect the recipe.
It depends on what size your cookie cutters are and how big you cut out the “crackers”. Mine made about 50-60 cookies and I froze most of them. The batch is big and freezes very well
The sweetness is the perfect amount as well.
What is the difference between dark brown and light brown sugar? Cna I use light brown, instead?
Thank you!
Light and dark brown sugar are interchangeable.
thank you
There is more molasses in dark brown sugar. Yes you can use light brown
I was wondering about using light brown sugar instead of the dark as well. Plus do you have a way of making chocolate graham crackers? My son loves the chocolate ones from the store.
I made a second batch and used golden brown sugar and they worked just the same! Light brown sugar would be fine- the color might be a little lighter. In order to make chocolate graham crackers, you just need to add cocoa powder to the mix. I would say 1/4 cup of cocoa powder. Let me know how they turn out!
What would you do to make the cinnamon ones too? I know how to make the cinnamon sugar, but would it stick if you sprinkle it on before baking them or would you need to use something else to make it happen? My kids love graham crackers and milk! Can’t wait to try them. Thanks!
These actually have cinnamon in them but you can most definitely sprinkle come cinnamon sugar on top, may be a little more sweet but should be yummy!
I thought graham crackers would need graham flour? I have graham flour that I’d love to use – could I use that instead of the white flour? (We don’t eat white flour here.) Also, could I use evaporated cane juice instead of the brown sugar?
I have never tried it with cane juice so I wouldn’t be able to tell you what the consistency would be like. Also you can use graham flour but not sure about leaving out the white flour. Here is a recipe that Alton Brown uses http://www.foodnetwork.com/recipes/alton-brown/graham-crackers-recipe/index.html and another one http://www.cupcakeproject.com/2008/03/homemade-graham-cracker-recipe-graham.html Let me know how yours turn out, hope this helps!
If you are making these for a babe < 1 year old, what can you replace the honey with? Can you do a 1 for 1 substitution with blackstrap molasses?
You can use agave or maple syrup – although the maple syrup may change the flavor a little. I would go with agave.
You can also use molasses – the measurements would be the same.
Just made these! My 5 yr old says they taste just as good, if not better, than the oatmeal cookies I made the other day.
Going to freeze half for later use.
Thanks!!
Make spaghetti pie later for dinner.
I made these, my son didn’t think they were ” graham crackers’ he thought they were cookies, but it’s about the same no?
I see on the box of organic graham crackers i bought the ingredients are graham flour and molasses………..perhaps they might taste more ” authentic” if these things were included in the ingredients?
My son liked them none the less.
I like to add cocoa powder to mine to make them chocolatey too!
I am going to try making these using Earth Balance for my dairy allergic son. Anyone tried it yet? Results?
I’m going to give this a try w. Pamela’s gluten free flour mix. So far I’ve had great success w. her flour mix in almost everything. I’ve been wanting a graham cracker recipe. Thank you SO much! I will bookmark this & give it a try next week! My 4 year old is developmentally delayed & I have to pack all her snacks for school w. extreme care. I love making things that she loves & it helps keep her from going after someone else’s gluten-filled snacks!
Awesome! I am definitely going to make these with my preschooler. Graham crackers are his favorite. I’m going to try the Earth Balance also, due to his allergy. I’ve had great success subbing it into recipes before, esp for baked goods.
I just made this now and I got 40 cookies, my cookie cutters were a bit bigger then Catherines though. They are SO YUMMY!!! My 13month old loves cookies and loved this one also.She also loves the cheese wafers.
Looks great! Where does everyone buy their cookie cutters?
I just picked up some mini Noah’s Ark cookie cutters at Joann Fabric yesterday. I thought they would be great for this recipe, and I can’t wait to try them!
Also, how much cocoa do you add for the chocolate ones?
You can add 1/4 cup of cocoa with this recipe
Do you think spelt flour would work well in this recipe?
Not sure since I have not tested it, you can use 1 cup oat bran to 2 cups AP if you do not want to use whole wheat. If you test it with spelt let me know!
Thank you so much for this recipe! My kids love graham crackers and I like being able to give them a healthy alternative to processed graham crackers. I LOVE this website!!
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I made some small modifications and I love how they turned out. For the honey I used 3TB molasses and 1TB honey. Since I used the molasses I subbed raw sugar for brown sugar. The whole family is in love with them. My 2yo daughter and I enjoyed making them together. A great substitute for making sugar cookies. Thanks!!
Everyone in my family loved these…I didn’t have plain cinnamon so I used Pumpkin Pie Spice instead, they were awesome!
We made them last night, super good, but almost better the next day. My kids ( 4 and 15m) tore them up.
Be careful of the baking time though, 15 min was too long. It was closer to 12 mins.
Every oven works differently -I’m so happy they loved it!
These are absolutely delicious! I had company over and they disappeared pretty quickly. I don’t have a food processor, used a pastry cutter instead. They actually really taste like cinnamon buns (and smell just as good when baking!)
I just made them, they smell delicious. Only thing was the batter was really soft and gooey. We could not shape them into anything or use cookie cutters. They also spread out quite a bit in the oven and came out quite flat. I did use some spelt flour in place of the whole wheat. Thanks.
Please do a video on this for those of us (or maybe it’s just me) that followed the recipe and STILL messed it up!
1st – my dough wasn’t holding together so I had to double honey and water (not sure why)..
2nd – I must have made them too thick – they are more like cookies than crackers…
SO, yeah, please video this…
Thanks!
<3
When you pulse this dough, it may seem like it is not coming together, you have to take it out of the bowl and use your hands to bring it together. Did you roll them out to 1/4 inch thick? How did you prepare the dough?
It have been from the spelt flour, in place of whole wheat you can use 1 cup oat bran to 2 cups AP and it works the same
Thanks for the response. They were flat and shapeless, but still delicious. Love the recipes from you. Thanks.
I need to make this recipe G/F. Would you recommend me using a bean flour in place of the whole wheat. And a all purpose G/F rice flour mix for the second portion? Also, could I use Spectrum’s Non-Hydrogenated shortening? My kids are allergic to soy, dairy, gluten, and corn.
Another version of this that I made that would be great for you would be using Gluten Free Oat Bran instead of whole wheat (1 Cup) and 2 Cups of Gluten Free Flour – Margarine is a good substitute for butter as well. I’m sure the rice flour would work but have not tested it, let me know how they turn out!
I made these crackers for my 13 mo. old this weekend – except I deleted half of the butter and used 1/2 cup of sweet potato puree instead. They turned out so well and she loved them. Next time I’ll roll the dough much thinner but overall I was quite impressed! Thanks!
My 15 month old LOVES these, and so do I! I only had light brown sugar, and they tasted great.
Any ideas of calorie per cookie?
I found that caloriecount.com will analyze any recipe for you and it says that the entire batch is 2490 calories! If you cut it into 40 cookies – that’s about 62 calories each.
My 3 year old daughter and I made these today and they are fantastic! Thank you so much for sharing this recipe!
Just made these this afternoon and they are already almost gone. I used 2 1/2 cups of whole wheat flour and they turned out fine. I think next time I will add more cinnamon
)
Thanks for this easy and delicious recipe!
Yeah, great to hear that all whole wheat flour still worked great! *Off to kitchen to make cookies with the kids!*
Can we still make this without a food processor? I have a tiny kitchen so I don’t have space for a food processor. Would working the dough really well be enough?
Thanks
Yes you can, it is just easier with a food processor. You can use a dough cutter to make things easier
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Just made these tonight. Followed the recipe exactly, except I used Graham flour for the whole wheat (same amts) and used golden brown sugar instead of dark (same amts). They are so great, and came together surprisingly quickly! Thanks for the recipes Catherine!
Thank you for posting this, Catherine! Just tried them and even though I didn’t roll them out as thin as I would have preferred, everyone in the house is loooving them!
Thanks for this recipe!!!! Do you think I can use oil instead of butter?
Not sure if it would work, since you need to get a mealy consistency – it would be a different texture. You would have to use butter.
Unsalted butter? Or Salted?
unsalted
When baking the rule of thumb is to use unsalted butter all the time.
[...] magical age of being able to eat honey, she got to eat them too. She really likes them! This recipe came from a baby food website that has a ton of really great [...]
Just made them and my son keeps asking for more! Delicious! Thanks for the recipe!
Just made these! Very yummy, can’t wait for my 2 year old to try them! So happy I found your site! Thanks!
[...] 9.29 Homemade Graham Crackers October 3, 2010, 7:56 pm Filed under: Uncategorized A fun project with the kids… cut into dinosaurs and [...]
I made these this weekend with my 2 year old. She loved them. I used sucanat instead of brown sugar and it worked fine.
These were great! I just made them with my 2 and a half year old and she can’t get enough. My husband thought they were good too. Really easy to make! I used molasses instead of honey and the dough didn’t taste great but they were delicious after being cooked! Thanks for a great recipe!
Thank you so much for this recipe!! I just found this site a few weeks ago, and have really enjoyed trying out different recipes. I am very new to the kitchen and I am glad that you posted a video to help me figure out how to make these
Question: Are these supposed to be cookie like or crunchy cracker like?
Also mine were also SUPER sticky and I am not sure why… do you think making sure the butter is super chilled could be the reason? I had to add almost another 1/2 cup flour to make it so that I could actually work with it.
Did you use honey as your sweetener? These are exactly like graham cracker – nice and crunchy and crisp!
Instead of the 2 different flours, can we use just one Gluten Free flour mix?
I think that’s what I’m going to do Jenn. I’m so excited because my 4 year old has never had a graham cracker before due to a wheat allergy. : )
Can you freeze the dough before rolling and cutting out with cookies cutters? (Then thaw, roll out, and cut out when ready?) I don’t have room in my freezer right now for a sheet tray!
You don’t need to store the cut out dough on a sheet tray, just place them on a sheet tray after you cut them out, then place in the freeze for 30 minutes or so then take them out and transfer to a ziploc bag. You can always just make a round flat disk out of the dough and freeze it that way too and then thaw and roll out.
Such a great, and easy, recipe! Everyone in the family loves them! 14 month old boys, me, hubby, brother-in-law, and Grandma too! (Just gave her the recipe yesterday.)
Thanks again for another great one!
Do you just store these on the counter in a air tight container? Or do they need to be in the fridge? Also could you freeze them after you bake them???
Just made these. They taste great but I could not cut them with a cookie cutter. The dough was like peanut butter. Maybe I overprocessed the butter in the kitchen aid. In any case, I rolled them into balls then flattened them with a floured cup.
Jennifer, I am having the same trouble as we speak…with a kitchen aide mixer. I was afraid to leave chunks of butter, I thought they may get too greasy. I think next time I will mix it half the time.
I just made these for my daughter to take to preschool for her fall party. I used 2 1/2 cups of whole wheat flour and added about 1/2 cup of pumpkin. They taste amazing! They are not crunchy like box crackers but I don’t know if that’s from the pumpkin or from not rolling them out thin enough. Either way, they will surely be made again! YUM!
[...] Thanks for the recipe idea! I love trying new things. We made Graham Crackers not too long ago and they were yummy as well. Here's the recipe we used: Weelicious ? – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler F… [...]
Love this recipe!! I made it for my play group and we ran out because they were such a hit. This is the second recipe from here I tried out on this group of kids and they are loving it (so are their parents).
Thanks for the recipe! I’ve been wanting to make this for my 18 month old son. We moved to the Middle East about a month ago and can’t find all purpose flour. They have all purpose wheat flour. Is this the same? If not, what can I use as a substitute? Happy Holidays!
Is there any other flour there?
Yum! I just made these to bring to a moms’ group cookie exchange with lots of kids. They turned out really well! They don’t taste super sweet like store-bought, but they are sweet from the honey and brown sugar. When I took them out after 15 min, they were still a little soft, but appeared done. Within a few minutes on the cooling rack, they became more hard–still not crunchy (yet!) I used mini cookie cutters and like this method the best, especially if these are meant for children. The bears and giraffes turned out best. I found a set of Noah’s ark cookie cutters at a craft store. This made 2 large cookie sheets of cookies, plus some leftover dough that I cut and froze as Catherine suggested. When they were in the oven, they do puff up a bit, so be sure to leave some room for that. Next time I will try with Earth Balance! Thanks, Catherine!
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Can I use light brown sugar… that’s what I have on hand and don’t want to make a special trip to the store. thanks!
Katie
These are pretty good, I think next time I will top them with a little bit of honey and hopefully I will have an actual food processor next time, because I tried to do it in a blender and it did not work at all. I did everything by hand but they still turned out great.
AWESOME-AWESOME-AWESOME! When these were baking in the oven, my husband and both kids were glued to the oven waiting for them to be done. This will definitely be in my regular routine.
anything i can use in place of butter (or margarine) that will give the same result? im not a big fan of butter.
You really need the butter or margerine because they allow the crackers to be flaky and crisp. You can try to use crisco shortening. Let me know how they turn out!
I have been waiting awhile to try these out. I was waiting for my youngest son to turn one. But I could just not wait any longer! So instead of Honey I used Brown Rice Syrup. I also do not own a food processor, so I used my Magic Bullet and divided the dry mixture into 3 batches. Then again with the butter in 3 batches. A little time consuming that way but they turned out so wonderful!!! It was really worth the extra effort.
[...] Graham Crackers Posted on March 16, 2011 by fruitcakekitchen Another inspiration from Weelicious. My mom and I made these for favors for my friend’s baby shower this past weekend. They [...]
yummmmmmm…just made these! i halved the recipe (almost out of flour) and used light brown sugar. i have huge cookie cutters and was able to get 16 cookies out of the batch! thanks for the recipe Catherine
Have you ever used this recipe to make a pie crust. I was thinking it might be neat to fill with pumpkin pie filling, etc… I don’t know too much about cooking so I don’t know if that would work…
no, but sounds like a great idea!
Delicious taste but mine were way too sticky too! I refridgerated the dough in hopes that it would help but it was still too sticky for cookie cutters. In the end I rolled them by hand into little “sausages” then patted them down to rectangles. The puffed so much while backing that I may as well had made them as drop cookies. They taste great – I followed the recipe to a T – but my result was very different than the cracker I was hoping for. Graham Cookies would be a better description.
[...] Homemade Graham Crackers Makes A LOT, depending on the shape you cut them in [...]
I just made them and I don’t know what I did wrong but they were an epic fail! LOL
they were so dry and hard.. i have no idea because I can make cookies normally 
hmm, well they are supposed to be like crackers and crispy. Did you follow the recipe to a t?
[...] Homemade bunny and chick graham crackers. recipe here [...]
Hello! I have a 14 month old and wanted to make these for him. He loves graham crackers. Can I use Agave instead of honey? Wasn’t sure if he could have honey yet.
Honey should be safe for children over 12 months. Unless your 14 month old has other health issues, local honey would be better than agave.
I made these today with the assistance of my almost 2 yr old. He LOVED the part where he could eat the batter once it was rolled out. He couldn’t get enough of it. Once I baked them he ate even more (along with my husband). I baked these for 10 min and they were more of a softer texture but if I rolled it thinner I bet they would be crispy. Either would be fine with my son
Is there any alternative to brown sugar and butter? We don’t eat sugar or dairy.
You dont eat sugar? Why are you baking cookies???!! Do you avoid gluten, and corn, and white potatoes, and soy and everything else normal too?
Do you think you could use a Gluten Free flour mix with these? I might just try it!
Made today. Catherine – when you say whole wheat flour in your recipes, are you purchasing it from the store?
We grind our own. There are different kinds of wheat. Soft white wheat can pretty much replace all purpose flour in any recipe. I have tried it on several of yours, including this one and they turn out great. Grinding your own flour is supposed to maintain the vitamins, protein and fiber naturally in the wheat.
I think the problem some had with not being able to roll it out may be b/c they didn’t roll it between parchment like you said to. I tried with and without the parchment and w/o it was too sticky. They turned out great. The only thing I did different was to halve the recipe b/c my food processor is too small and replaced all the flour with soft white whole wheat flour. They were crunchy and we added some cinnamon sugar to the tops of some. Thank you!!!
Can I substitue Whole Wheat Graham Flour for Whole Wheat Flour?
Sure
let me know how they are!
Hi! I’ve tried these crackers and everyone loves them!
I was wondering if there was any way to cut the refined sugar (brown sugar) and use a substitute?
Will this recipe work with Spelt flour? Just wondering…
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[...] 4. Bake Graham Crackers from Scratch (with this recipe) [...]
[...] 4. Bake Graham Crackers from Scratch (with this recipe) [...]
Just found your site and our very first recipe we tried was the graham crackers! They are so tasty and my two year old loves them and had so much fun helping my hubby and I bake these. We made these during family time and had a blast! Look forward to making more of your recipes! Have a great day,
Sarah
How do you store these?
Thanks for the recipe! Id like to try these, but all I have is AP flour on hand. What happens if I use just that? Do I need to add more or less when substituting for the whole wheat?
Thanks!
Thanks for this recipe! My 2 1/2 year old helped me make them and she loved cutting out the shapes. She also loved eating the dough
can I use oil instead of butter?
My family love love loves these, but I just realised that under 12 months aren’t apparently supposed to have honey even in baked goods. I’ve given these to my daughter (9months) and she adores them, but realising the honey thing now I want to minimize the exposure. What can be used in place of honey? Maple Syrup? Agave? Any suggestions?
Thank you so much. We try to keep these in the freezer at all times for a nice family snack – my 4 year old loves them too.
Salted or unsalted butter?
Is there any nutritional information on this recipe? I.e. sugar, fat content etc. would love to make these at my son’s school but they must comply to certain nutritional standards and I must prove they do.
thanks!
I discovered this amazing recipe over a year ago. My son and the twins I was watching at the time all absolutely LOVED them! I made a few right after mixing the batch together and then cut out and froze the rest. I think the secret is the chilled butter because the ones I made right away turned out more cookie like but when I made some of the ones I froze, they came out perfect! Thanks for such a great recipe! I’m making them for my son to take to school for their christmas party. I’m sure they’ll be a hit. Oh and his room has an egg allergy so it’s perfect that these don’t need eggs.
I made these last night and my daughter LOVES them…so much so that we took some for a play date today and after eating 3 she was attempting to take her friends graham cracker (14 months…still working on sharing!). I used light brown sugar and used small cookie cutters (pampered chef has a great set for cheap) and the recipe made 60….so plenty in freezer. Hooray!
Thank you so much for this site. I have increased my cooking and confidence so much since having a child and finding this site!!
recycle…
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I have made these several times in the past year, every time with metal cookie cutters. I just bought a cheapie set of plastic hearts for Valentine’s Day and they were a MILLION times easier! The metal ones I had to punch out each individual cookie. With the plastic one I was able to press down and not have the cookie get stuck in the cutter. I just cut a ton of them and then pulled away the extra dough around the cookie. I can’t believe how much time I’ve wasted in the past.
Hm… I just made these but the ingredients didn’t form into a dough. It was much too crumbly. I ended up pressing it into a 9 x 13 pan. What did i do wrong?
Without being there I can’t be certain. Make sure the butter mixture becomes a coarse meal. Like pea-sized or smaller pieces. You may need to also pulse the honey and water into the dough for a longer time. I hope this helps!
Thank you. I’ll try that next time. Btw, I love your recipes and I share this website with everyone!
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Counting Calories To Lose Weight…
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These were super easy! I used Easter cookie cut outs. And we r taking them on our kindergarten camping trip to use in s’mores. So excited. The only hard thing for me was how to roll the dough in btw the parchment paper. Catherine u should do a how to on that!!! Xx Alisa. (co-founder of PAM).
show goat…
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