Honey Maid Graham Crackers, Low Fat Cinnamon, 14.4 oz

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A good friend of mine is having a housewarming party this weekend and of course, I volunteered for desserts! Dock the crackers all over with a fork (or the small end of a chopstick if you want a more authentic look). On a lightly floured surface (I push two Silpats together) roll out dough into a large rectangle, about 1/8-inch thick. Remove dough from the refrigerator and let it come to room temperature for about 15 minutes before rolling it out.

We rub butter (or vegan butter) into the dry ingredients which coats the flour particles in fat, preventing some gluten formation once the liquids are added. During my baking and recipe development class this month we were encouraged to explore swapping in ingredients with our dough, swapping out types of sugar, including extracts, and finding replacements for flour. Pop them into an airtight container and they’ll actually stay crisp for ages – a few weeks at least. Please always read the labels, warnings, and directions provided with the product before using or consuming a product. Once rolled you should cut the dough into rectangles with a sharp knife or a pizza cutter and then use a fork to poke holes on top of the dough.

You simply want the crust to be firm and both baking and chilling will do that, although I prefer baking.

Also I appreciate you including the weight and not just using cups as I’ve never been able to get a good bake trying to use cups. After you select your market, you decide if you want to have your items delivered or picked up today!Although I have not tried it, I have a feeling you could keep these crackers vegan by replacing the butter with vegetable shortening or use a vegan butter substitute. From pie crusts to S’mores, countless Bigger Bolder Baking recipes utilize Graham Crackers (like my 15 Minute Coconut Cream Pie ! To make cinnamon sugar to sprinkle on top of crackers: A ratio of 1 part cinnamon to 4 parts sugar is standard for an all-purpose cinnamon sugar blend. I’ve been out of the office and with my family a lot more than I anticipated since the end of May, and I fell behind on replying to comments as a result. Again, I don't recommend baking from chilled because the cookies will spread a bit more and the texture is much better from the freezer, but I also know how delicious this dough smells so I don't blame you if you have to try one from the fridge!