The boy woke up wanting Golden Grahams, which is not something we buy, well, pretty much ever. (I just asked him where he got the taste for them in the first place. Apparently a free sample came in the mail three years ago or so. Golden Grahams are just that delicious, I guess.)
New Year’s Day deserves a few treats, and his father wanted to sleep in, so I figured I could get up to this sort of mischief. A little googling brought me to this recipe, which we made with some modifications.
Homemade Golden Grahams (adapted from Mary Voogt’s recipe):
- 1.5 cups whole wheat flour
- 1/2 cup white flour (I would have used all whole wheat, but I ran out. But 2 cups of whole wheat would be fine, I would think)
- scant 1/2 cup dark brown sugar
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1/2 tsp. vanilla
- 1/2 cup honey
- 1/2 cup butter
Preheat oven to 350, and move the oven rack to the uppermost position (yes, really. Otherwise it will burn). Melt butter. In a mixing bowl, stir together the dry ingredients and add the liquids. Stir until combined and then knead briefly just to develop a nice ball of dough. (It will feel greasy and slick.)
Split dough into 3 equal parts if you have large cookie sheets. Mary suggests parchment paper, but I didn’t have any, so I used wax paper. I’ve never had this problem before, but these stuck like glue to the wax paper and therefore we ended up eating our U.S. RDA of waxed paper with our cereal. Next time I’ll try greasing the paper. I’m not sure parchment would have worked any better, but you can try it. Anyway, cut wax paper to fit the cookie sheet (and grease it). Lay the cookie-sheet-sized paper on a slightly damp, clean table (the damp keeps the paper from slipping as you roll). Put 1/3 of dough on the paper (or less if the cookie sheet is tiny). Lay a 2nd piece of paper on top of dough, and with a rolling pin roll the dough between the paper out very thin (1/16th” or so). Remove the top piece of parchment paper, and use a pizza wheel to cut into small squares. Then lift the bottom paper, grahams and all onto the cookie sheet. Bake on the top oven rack 9-10 minutes until — hah — golden. Then turn off the oven, crack open the oven door, and let crisp in there 10 minutes more (a bit less if your oven holds heat so well they appear to be on the verge of burning).
Let cool and then break apart into squares. My family thought these tasted nothing like Golden Grahams, but were utterly delicious all the same. This makes about a box worth, and my family of three ate nearly the whole thing at one go. So I guess it’s a keeper.