avert your eyes

Who doesn't love Graham Crackers? They're amazing. If 'Graham' was a guy, he'd be the ultimate date... Interesting enough to enjoy some simple one on one time with and easy going enough to get along with a million different characters. He gets along well with Mr and Mrs Chocolate Marshmallow, Ms. Nutella, Miss Cheesecake, Mr Ben & Mr Jerry's, the list goes on. In fact, he gets along so well you might need to avert your eyes because Mr Graham has been known to be a bit of a slut. Am I Right? Wrong. Turns out we were all wrong. Mr. Graham Crackers won't be getting R Rated with anyone. 

Apparently this 'treat' was created for the exact opposite reason. These subtly sweet cookies were developed by a Presbyterian minister by the name of Sylvester Graham, who believed that a poor diet let to sinful sexual excess. He became a ferocious advocate for a strict vegetarian regime that was high in fibre {explaining the whole wheat flour and wheat germ in the recipe} as a way of suppressing carnal urges and rampant desire.  He also believed that ketchup and mustard made you crazy.

Turns out Mr Graham was a judgmental loon. 

Look away Sylvester, I'm about to teach your sexually abstinent cookie a thing or two.

note: I turned them into spoons just to make interaction and consumption that much easier. Ooohhhhh yeah, there's nothing abstinent about this experience. 

TCB's Graham Crackers 

1 cup of butter at room temperature

3/4 cup of tightly packed light brown sugar

2 heaped tablespoons of honey

1 teaspoon of milk

1/2 teaspoon of Vanilla extract

1 1/2 cups of all purpose flour

1 cup of whole wheat flour

1/2 cup of wheat germ

1/2 teaspoon of salt

1 teaspoon of baking powder

1 teaspoon of cinnamon 

Preheat Oven to 350

Whisk together all of your dry ingredients and set aside.

Whip together butter, milk, vanilla, sugar and honey in stand mixer fitted with paddle attachment. It will take about 3 minutes until the mixture is light and fluffy. Turn your mixer down to low and slowly add dry ingredients. Turn off just before it's entirely incorporated so that you can finish it off by hand. I never like to overwork my dough.  It shouldn't be too dry or too crumbly and if it's either one, adjust accordingly by adding a fraction more milk or a fraction more flour. You want it to come together nicely.  Half mixture and begin to roll out dough on a floured work surface until it's around 1/8 inch thick.  Cut into desired shapes and set on parchment paper in the freezer for around 20 minutes until dough is completely chilled.  When dough is chilled remove and pierce holes in dough with fork, place on baking sheet in oven for around 9 minutes until deep and golden in color. Transfer to drying rack and allow to come to room temperature.

Then if you want to get crazy, cover in the following ingredients:

~Nutella

~Toasted Almonds

~Toasted Coconut

~Chocolate

~Maple glaze

~Whipped Cream

xo tash