…I could have another but I probably should not….
I wouldn’t be surprised if that Andy Grammer song was actually a sweet serenade to honey graham crackers!
The lightning bugs are out in the parks, the tourists are flocking to Lake Michigan in droves, and I’m pretty sure there is a waiting list to reserve the grill on my apartment’s shared patio. This can only mean one thing… s’more season is here! When you make this graham cracker recipe from scratch, the whole s’mores process is certainly a bit more fussy than opening some packaged Honey Maid grahams, but is also makes the treat a whole new level of delicious. Whether you’re toasting your marshmallows over the gaslight in your kitchen or over a crackling fire pit in the woods, these cookies are sure to attract the attention of kids, critters, and food snobs alike.
While s’mores are the quintessential summer cook-out dessert, another easy variation involves slathering these tasty graham crackers with your favorite ice cream to create these darling ice cream sandwiches. I found that tangy flavors were the best match with the sweet cookies. I took MANY photos of these sandwiches because everything about them screamed “summer.” Take a look through these refreshing shots, and then try your hand at making some graham crackers in your own kitchen! Scroll down for the recipe.
Honey Grahams Recipe
Ingredients: 2 cups whole wheat flour, 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 cup margarine, 1/2 cup brown sugar, 1/3 cup honey, 1 teaspoon vanilla extract, 1/2 cup whole milk, 1/8 teaspoon ground cinnamon
Directions: Cream together margarine, brown sugar, and honey. Separately, mix together all dry ingredients. Slowly incorporate the dry mixture into the creamed mixture, alternating with the milk and vanilla. Let dough sit overnight in the fridge for best results. Bake for 15 minutes at 350 degrees.
Top with cinnamon sugar to taste (excellent for traditional s’mores), or use sanding sugar for decoration.