I pulled these together while I was also baking bread (to add to my bag of snacks) and playing online and reminding myself of toiletries to pack, so there’s no way you can’t make these, too.Īs far as taste is concerned, these graham crackers are definitely distinct from the store-bought kind, with hints of molasses and honey lending a richer flavor throughout, and a slightly crisper texture that crunches when you bite in and is almost chewy inside. Who knew the method for making these is so crazy simple: mix ingredients together, roll out the dough and cut out crackers, freeze for a quick 15 minutes, and then bake. I pulled out all the ingredients, plugged in my food processor, and set to work. You have to embrace these things, these providences, so that’s what I did last Thursday. Or like a year ago, when my car kept putting out smoke and smelling like burnt metal, but finally the mechanic realized it was the catalytic converter all along, just weeks before my warranty expired, which paid for the entire replacement.
It’s like when my friend Becky and I went to Margot on a Saturday night after being told on the phone there were no openings and then, wouldn’t you know it, someone canceled and we got seated in 10 minutes. I enjoy that kind of serendipity in life. And then, when I clicked over to Twitter just to check in for a second, there was a link to a new post at Roost for, what else, exactly what I was craving. Side Note: For you s’mores lovers, I recommend a good bar of dark chocolate and vegan mallows for roasting.The night before we left for Nashville, just as I was throwing clothes into my suitcase and packing up a bag of snacks that already included carrot sticks, fresh berries, and granola (I know, right? I’m a party animal…), I got a hankering for graham crackers. They can be stored at room temperature or refrigerated, and are best if eaten within one week. Let all of the graham cracker cookies cool fully on the counter before transferring to an airtight container. Line with another sheet of parchment, and remove the last 6 cookie dough balls from the freezer and repeat the parchment/plate pressing step, then bake. When the first batch of graham crackers is done baking, slide the parchment off of the baking sheet and onto the counter to let the cookies cool. While the first batch of cookies are baking, roll the remaining dough into 6 more balls and place on the plate in the freezer to set for the 10 minutes that the first batch is baking. Place the cookie sheet in the oven and bake for 10 to 12 minutes, or until the cookies are golden. Do this one by one until all six have been flattened. As you transfer each dough ball, place a small square of parchment over the ball (about 4×4 inches in size) and using the backside of a plate, press down firmly on the parchment covered dough ball to flatten into a disk. After 10 minutes, remove the plate and transfer one dough ball at a time to a parchment lined cookie sheet. Set the plate in the freezer to chill the dough for 10 minutes. Scoop 6 large spoonfuls of dough (about 2 tablespoons worth) using a cookie scoop (or with a spoon and then roll the scoops into balls) and place them on a plate. Add the wet ingredients to the dry, and mix well until fully combined. In a small bowl whisk together the coconut oil, coconut sugar, raw honey, and molasses. In a medium mixing bowl, combine the flours, baking soda, salt, and cinnamon.
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