Cinnamon Graham Crackers!

"Now to combine the cinnamon with the homemade graham crackers."

Good idea, Martha!

I waited for a day when some taste-testers (grandchildren) could come over.  Also, that would keep me from eating all of the graham crackers by myself.

I made them like I had before, except I sprinkled cinnamon sugar on them. I used the double-strength mixture, like I use for cinnamon bread: 3/4 C sugar and 1/4 C cinnamon, a 3:1 ratio. On half of the dough I used Ceylon cinnamon. On the other half of the dough I used Saigon cinnamon.

Before baking: Ceylon to the left and Saigon to the right

After Baking

Disappointment! They were okay, but not amazing like I thought they would be. I did prefer the Saigon cinnamon ones. I like that sharp, pungent flavor.

 Cinnamon rolls were the requested snack for Libby and Ty's checkers game.

I decided the graham cracker itself needed to be crisper.

So today I baked cinnamon graham crackers again. This time I rolled out the dough on parchment paper. After sprinkling with the cinnamon and sugar mixtures--I used Ceylon and Saigon again--and pricking with a fork and scoring with a pizza cutter, I used my pizza peel to transfer the dough onto the preheated baking stone in the oven.

10 minutes was a little too long, with the preheated baking stone!

But, other than the easily-discarded burnt edges, these cinnamon graham crackers were amazing!

Unfortunately, there was only one other taste tester and I have no will-power, so I ate way too many.

Graham Crackers In Our Bakery--Updated

When my granddaughters walked into the house and saw the toy kitchen set, Katie declared, "It's our bakery!"

I baked some graham crackers for them in my bakery. Which they ate in their bakery.

Homemade graham crackers? Easy and tasty!

Honey Graham Crackers

2 C whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
3 Tbsp. brown sugar
1/2 C butter, softened
2 Tbsp. honey
2 Tbsp. milk

Combine flour, baking powder, salt, and brown sugar. Cut in butter. Mix in honey and milk, forming a ball. [Note--I'm guessing that a good pastry cutter or a food processor would work well. Since I have neither, I just mix everything with my hands.] Roll out the dough on a lightly greased large cookie sheet or baking stone, 1/8" to 1/4" thick. Prick with a fork and score with a pizza cutter. Bake at 400 degrees for 10-12 minutes, until lightly browned.

Update: If you use a baking stone, preheat it. Roll the dough onto parchment paper, and, after pricking and scoring, transfer it to the pizza stone. Either use a pizza peel or the back of a baking pan. Reduce the baking time by a few minutes.

Before baking.

After baking.