Before I go on to compare these to anything else, let me assure you that these cookies are quite astoundingly delicious. If you’re a fan of lightly crisp/crunchy cookies with a rich but wholesome flavour, then these are for you. Think of the dark, beckoning flavour of molasses cookies with the bitterness replaced by caramel notes. Think of the texture of perfectly crunchy sugar cookies, made with butter. Combine the two and this is what you get. The amount of wholemeal flour is just perfect – it adds a little crispness and that depth of flavour without screaming of bitter bran. The honey isn’t overt, and instead adds to the toffee notes. To me, it’s the perfect compromise of healthy and tasty, and I can already picture myself in a tug of war with my kid-to-be and eventually settling on making these as a healthy-but-tasty treat. You know, in like, fifteen years time or something.
I say graham-like because Wikipedia tells me that actual graham crackers are made with a very specific kind of flour and generally don’t contain cinnamon. For the New Zealanders out there with question marks hovering above their heads, graham crackers are like the American version of digestives, but in taste I guess they’re half way between malt biscuits and digestives, yet tastier than both (well, this version is anyway!).
Once you’ve got a cooled stack of these babies, you can make s’mores, or dunk them in chocolate (I made these for a chocolate fondue girly night). Next time I might even bash up some chocolate super fine and add this to the dough.
…or cut into kangaroo shapes. Hey, the colour is perfect, and I happened to have a kangaroo shaped cookie cutter lying around (thanks Clare!). Is it just me or do they look more like dinosaurs?! Anyway, the smaller kangaroo shapes are a little darker – I had them on the same sheet as the rectangular cookies. Personally I would cook the cookies to the rectangular colour, and underbake rather than overbake.
A big thank you to Olga at Sassy Radish for posting this recipe. I am now following her simply gorgeous blog, and you should too! Speaking of following blogs, I really need to do something about my blogroll…it’s so out of date!
Honey graham crackers
makes about 50, depending on size
- 2c plain white flour
- 1/2c stoneground wholemeal flour (or use regular wholemeal if you have it)
- 1/4 tsp salt (omit if using salted butter)
- 1/2 tsp baking soda
- 1/2 tsp cinnamon (double if you love cinnamon)
- 225g unsalted butter, chopped into small dice to let soften*
- 1/4c packed dark brown sugar (or 1/4c caster sugar + 1 tsp blackstrap molasses)
- 1/4c white sugar
- 1/4c honey
*To soften quickly, put bowl in the oven at 50C (122F) for 3 minutes from cold. The butter may melt a teeny bit at the bottom, but it shouldn’t be totally melted.
Sift dry ingredients into a bowl, set aside.
Beat wet ingredients until paler in colour, and the mixture is smooth in appearance. Fold in half the dry ingredients in a mixer or with a wooden spoon to fully incorporate. Fold in second half, and fully incorporate. Shape dough into a rectangular shape and refrigerate for about half an hour. In the mean time you could do the dishes, and grease two baking trays with butter or margarine.
Preheat oven to 180C (350F), with a rack arranged in the middle. Roll a quarter of the dough out on a lightly floured surface (I used wholewheat flour, which helps prevent sticking better) until about 4mm or 1/8″ thick. I rolled mine a little thinner to make for a lighter cookie. Cut into desired shapes and prick with a fork before moving to the greased baking tray with a spatula. Leave 1cm (about 1/3″) between cookies. Cook for around 10-15 minutes, depending on size – you want them to have darkened a in colour around the edges, but if they get dark all over then they’ll be a little overdone. Err on the side of underbaked. Let cookies cool on the tray for a minute or two before moving to a rack to cool completely.
Would be super amazing dunked in milk or melted dark chocolate. Or apparently, shmeared with cream cheese icing. Holy moly.