Here’s one perfect for kids. I’ve made Oreos before. I’ve made Goldfish. So there are two Nabisco-inspired products. And now, Teddy Grahams. Kid-sized (or adult too, I guess) graham crackers, perfect for dunking in milk. My graham cracker recipe in general is really good, if I say so myself: the perfect balance or cinnamon and honey. And these also would be great as cupcake toppers. I found the little teddy bear cookie cutter on Etsy.
Ingredient
2 1/2 cups unbleached all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, softened to room temperature
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 cup honey
You will also need: a small bear-shaped cookie cutter
Directions
In a bowl, whisk together the all-purpose flour, salt, baking soda, and cinnamon.
In the work bowl of your stand mixer fitted with the paddle attachment, combine the butter, dark brown sugar, granulated sugar, and honey. Mix on medium speed until well combined, about 1 minute. In two additions, add the dry ingredients, letting the first fully incorporate before you add the second. Turn the dough out to the counter and make a cohesive ball; wrap it tightly in plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.
Preheat the oven to 350F. Line baking sheets with silpat or parchment paper.
Unwrap the chilled dough, and on a lightly floured surface, roll it out to about 1/8 inch thick. Using the little bear cookie cutter, cut out your teddy grahams and move to the making sheet, leaving about 2 inches apart. Using a skewer or a fork, make a few pricks into the cookie. Place baking sheets into the refrigerator for 15 minutes before baking (this will help the little guys hold their shape).
Bake the graham crackers until they are golden brown, 15 to 20 minutes. Cool on a wire rack. Serve with milk. Or dip in milk while eating.
