S'mores, the good old campfire standby. Who can pass up on the perfect combination of chocolate, marshmallows and graham crackers? While I usually take delight in Nabisco graham crackers, Hershey's chocolate, and Campfire marshmallows, I decided to glam the classic up by adding a little oomph to the ingredients.The main upgrade to the combination was homemade graham crackers, a simple recipe. The grahams taste more like cookies than crackers, but they still have the delicious cinnamon and honey flavors that give graham crackers their distinct taste. After I made the graham crackers, I added in some warm marshmallows and a bit of dark chocolate Ghiradelli pieces and- viola!- a delicious, mature version of a S'more. I am still liking the mallow off of my fingers...
Homemade Graham Crackers
2 cups flour
1/2 cup whole wheat flour
1 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/4 cup honey
Turbinado sugar, for sprinkling (optional)
Preheat oven to 350 degrees.
Whisk together flour, wheat flour, salt and cinnamon in a medium bowl. Set aside.
Cream together the butter and brown sugar for about 2 minutes in a bowl. Scrape down the bowl and beat in the honey. Stir in dry ingredients on low speed. NOTE: the dough is very crumbly, so ball it up to make sure it all sticks together. Scrape the dough out onto a sheet of plastic wrap and pat it into a disc, wrap well. Refrigerate until firm but still pliable, about one hour.
Place the dough onto a lightly floured surface and roll it out very thinly, about an 1/8-inch thick. Cut out cookies with a cookie cutter and place on the baking sheets. Sprinkle with turbinado sugar if you like. Chill the cut cookies on the sheets for at least 15 minutes before baking. Bake 14 to 16 minutes until golden. Let the cookies set for a minute before transferring them to a rack to cool completely.
1/2 cup whole wheat flour
1 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/4 cup honey
Turbinado sugar, for sprinkling (optional)
Preheat oven to 350 degrees.
Whisk together flour, wheat flour, salt and cinnamon in a medium bowl. Set aside.
Cream together the butter and brown sugar for about 2 minutes in a bowl. Scrape down the bowl and beat in the honey. Stir in dry ingredients on low speed. NOTE: the dough is very crumbly, so ball it up to make sure it all sticks together. Scrape the dough out onto a sheet of plastic wrap and pat it into a disc, wrap well. Refrigerate until firm but still pliable, about one hour.
Place the dough onto a lightly floured surface and roll it out very thinly, about an 1/8-inch thick. Cut out cookies with a cookie cutter and place on the baking sheets. Sprinkle with turbinado sugar if you like. Chill the cut cookies on the sheets for at least 15 minutes before baking. Bake 14 to 16 minutes until golden. Let the cookies set for a minute before transferring them to a rack to cool completely.
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