Yes, I decided once again to hold my nose and dive into the oven! No, not Sylvia Plath style, although sometimes consider that when I make my attempts at baking. When I saw Smitten Kitchen's recipe for graham crackers, I thought "Hey, I've made cheese crackers - how hard could this be?" However, for a newbie baker like me, I found getting the consistency right to be a bit of a challenge, especially with my complete lack of baking equipment. Eventually, I got there, and I hope you'll all make the leap with me!
A friend decided she was going to make homemade marshmallows, and we should combine our forces our forces to build some From-Scratch-S'mores. Alas, we wound up getting together for brunch, and amidst the frittatas, boozey french toast, raspberry pastries, and banana fritters (my next adventurous attempt - stay tuned!) the s'mores became lost in the shuffle. Another time - I'll post the pictures to Facebook when it happens.
Again - this is an adaptation from Smitten Kitchen's recipe.
2 cups flour
1 cup brown sugar
1 tsp baking soda
1 tsp salt
4 tbs butter
1/4 cup honey
1/4 cup milk
3 tbs vanilla extract
1. Combine flour, brown sugar, baking soda, salt, and butter in a large bowl and mix well. I better equipped person would use a mixer or a processor - I used my hands. The mixture will thicken slightly
2. In a separate bowl, mix together the honey, milk and vanilla
6. Using a pizza cutter, cut the crackers to a shape of your liking - rectangular is traditional
7. Put the pieces on parchment paper and place in the fridge for another 20 minutes. Preheat oven to 350
8. For the topping, I simply mixed cinnamon with sugar until it tasted right - just mix to your taste. Lightly dust the pieces with the topping.
9. Move crackers and parchment paper to a baking sheet, and place in the oven for 10 minutes.
10. Turn the baking sheet around, and place back in the oven for another 5 minutes
11. Remove, and let cool - they won't be crunchy until they cool, so don't poke'em!
Questions? Additions? Comment below, or email me at CutsEveryday@gmail.com.