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ABC Graham Crackers

ABC Graham Crackers
June 16, 2008 Mary Jo

In an effort to conserve time and gas, I’ve been working very hard to limit my forays into town for groceries. For us, that means heading into Madison to visit the food coop, where we’ve been undoubtedly spoiled. It’s been a bit of a culture shock to discover how our eating habits no longer work with the offerings of local grocery store. Taken-for-granted-things like goat cheese, kalamata olives, tamari, basalmic vinegar, artisanal bread, and blue corn tortilla chips have exposed this new truth, not to mention organic or local ANYTHING (produce, honey, maple syrup). Since these are the very things that stock our pantry, I try to make my pilgrimage into town once a week and group my other errands into that same trip. Sometimes, though, it doesn’t quite happen with that frequency, and we’re left with no bread, milk, or other staples.

But we’re still hungry for that after-nap, before-our-late-supper snack, so last week we got a little creative. Way back when Miss Isadora was raisin-size floating in utero, I came upon a recipe for homemade graham crackers. Because, of course, I would always make homemade graham crackers and other more-nutritious foods for my baby and wouldn’t ever buy them. This dogma was clearly the result of some kind of pregnancy-induced, utopian delusion, because I’ve not until this moment made them. And, as revealed, the motives were more necessity-driven than they were tenets of our food doctrine. Nevertheless, they were fun to make, good to eat, and we will definitely make them again, as I continuously strive to meet my own ambitious food goals.

Graham Crackers

1 c. sifted flour – graham or whole wheat

1 c. white flour (whole wheat pastry flour worked well for me)

1t. baking powder

1/4 c. honey

1/4 c. butter

1/4 c. milk + a little more to get the right consistency

Mix dry ingredients, work in butter with a pastry blender. Stir in honey and milk, then knead to form firm balls. Add a little bit of milk as necessary to get this consistency. Roll out to about 1/4″ thick. Cut into squares or use cookie cutters.

Bake at 400° for 15 minutes, or until brown.

I think it might be best to store these in a loosely-fitted container to maintain the crispiness of crackers. We didn’t, and our crackers were more like less-sweet cut-out cookies than crackers, so we’ll try that next time. Also, not having milk, we found that using half and half, which we did have on hand, worked well when diluted a bit. Not that I’d recommend the substitution unless you’re in a real pinch…

If you also have ABC cookie cutters, you’re in luck. The B and the X are especially delicious with this recipe.

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