They are so addictive. As an extra little treat, I drizzled a some almond bark across the top. I think the best part, besides the fact that I can make up 4 batches at once, is that it reminds me of my favorite lunch box memories. I loved it when my mom would make cupcakes for school events or a cake for special occasions. Not because of the cake, but because I knew she always made extra homemade butter cream frosting which she would put between graham crackers to put in our lunchboxes. On days I knew she had packed the special treat I could hardly wait for lunch time. Skip tether ball and four square. Somethings were just too yummy to rush!
Recipe for Homemade Graham Crackers ~From the 2010 Raley’s Something Extra magazine
prep: 30 min chill: several hours or overnight
1/2 butter , softened
1 cup dark brown sugar
1/4 cup honey
1/4 cup milk
2 teas. vanilla extract
2 1/2 cups flour
1/2 cup wheat flour
1 teasp. baking powder
1 teasp. baking soda
1/2 teasp. salt
* optional topping : sugar, cinnamon sugar , almond bark *
1. Beat butter and sugar together in a large mixing bowl. Beat in honey, milk and extract until smooth.
2. Stir together dry ingredients and stir into batter.
3. Wrap in plastic wrap and refrigerate for several hours or overnight. If making more than one batch divide into brick sized chunks and wrap individually.
4. Preheat oven to 350 degrees and line two baking sheets with parchment paper. Roll out dough on powdered sugar sprinkled cutting board. ( I like to use powered sugar instead of flour when I roll out cookies.) Divide a wrapped chunk into two sections. Roll each section to 1/8 inch thick.. Cut into 2 to 3 inch squares and place on a baking sheet. I have also made triangles and use my wavy cutter to create a fun edge.
5. Sprinkle with cinnamon if desired. Bake for 10 – 13 minutes.
6. Remove from pan. Let cool. Drizzle with almond bark if desired. Store in air tight container.
7. Pour yourself a glass of cold milk and sit down for a few minutes to enjoy! You might have to even share with your kids.