It is back to school time and that means snacks! This recipe is awesome because 1. It makes a ton of crackers. Over 100! Worth the time and it does go by quickly! 2. It’s super straightforward with simple ingredients. Judah was my helper on this one. He really enjoyed the stamper. Next time I think I’ll try and make squares, but the flower shape this time was fun. They have just the right amount of crispy crunch.
They do take 4 or more hours to set in the fridge before you roll out the dough and cut them. I miraculously remembered the evening before. Sometimes I set alarms on my phone to help do this step when it is a two part process like this.
These are a school time staple for us. Yes, it’s easier to buy a box but, you’re skipping oils like canola and soy bean as well as artificial flavoring. Always a win!
Tips: Rolling it out evenly to 1/8th of an inch makes them the perfect crispiness. If it’s thicker, it ends up kinda more cookie like. You can bake them longer, but you probably want to keep a good eye on them. You can easily do this recipe and pack those lunches with a simple ingredient sweet snack!
Mini Graham Crackers for the Insatiable Snacker
Ingredients
Instructions
- Combine butter and brown sugar in your mixer with paddle attachment for 2 minutes.
- Add vanilla, baking powder, baking soda, and salt for 30 seconds until well combined.
- After a thick dough is formed, remove and shape into a ball. Flatten slightly into a disk.
- Wrap disk in plastic wrap and freeze for 4 hours.
- When ready, preheat the oven 350 degrees. Line baking sheet with parchment paper.
- On a lightly floured surface roll the dough to 1/8″ thickness.
You can use a pizza cutter or knife to cut them into 4 x 2 rectangles or a small cookie cutter to cut them into desired shapes. - Place them 1/2″ apart and add fork holes. Bake 11 minutes or until the edges are lightly golden.Transfer to wire rack and let cool completely. They can be stored in an airtight container for up to a week.
