Banana Creme filled Graham Crackers
It’s been on my list for a long time now—-making homemade graham crackers. And after seeing Honey Maid Grahamfuls by Nabisco, I thought now is the time to make them. I often do that. See something I like and say–I want to make that! So I set off looking for a graham cracker recipe. I’m happy to say, I found a keeper over at Smitten Kitchen. Since I love getting my hands in the dough, I opted for using my pastry blender instead of a food processor. After chilling the dough, I kept it in the refrigerator and pinched off small amounts to roll-as-I-go which kept it from getting too sticky. I found my small Wilton rolling pin to be the perfect tool for rolling the right thickness. Since I was attempting my copycat recipe for Grahamfuls, I just had to fill them with this “can’t stop licking the spoon” banana creme. Don’t ask me why baby food, I just happened to walk into it and said “Why not?” Now just think of the creme possibilities next time your on the baby food aisle! Enjoy!
2 1/2 cups plus 2 tablespoons unbleached flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher or coarse sea salt
7 tablespoons unsalted butter, cut into 1-inch cubes and cold
1/3 cup mild-flavored honey, such as clover
5 tablespoons whole milk
2 tablespoons vanilla extract
Combine the flour, brown sugar, baking soda, and salt in the bowl. Add the butter (using a pastry blender or food processor) and mix until the mixture is the consistency of a coarse meal. In a small bowl, whisk together the honey, milk, and vanilla. Add to the flour mixture and mix until the dough barely comes together. It will be very soft and sticky. Dust a piece of plastic wrap with flour and turn dough out on to it. Pat the dough into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Roll out the crackers and place on a parchment lined baking sheet. Place in the freezer for 10-15 minutes. Remove from the freezer and with a blunt end of a wooden skewer make two rows of holes 1/2 inch apart. Bake in a preheated 350 degree oven for 15-25 minutes, rotating the sheets halfway to ensure even baking. Graham cracker are done when edges are golden brown and center is firm. Makes 48 2-inch crackers.
Recipe from Smitten Kitchen
3 cups powdered sugar, sifted
1/4 cup butter, softened
1/4 cup white candy melts, melted and cooled slightly
4 tablespoons banana baby food
Combine all ingredients and stir well. Immediately fill graham crackers as candy melts will harden upon sitting.
Recipe from Season of Sweets