Homemade Graham Crackers

When I was a kid, dunking graham crackers in milk was a favorite thing to do - and eat!  But lately, I've fallen out of that practice.  Instead, I've taken to spreading whole graham crackers with peanut butter -  so delicious!     These are perfect for s'mores, which would be perfect for the Great American Backyard Campout, the annual June celebration.  Join the festivities - and take the cake - with crackers that will hold up to even the most loaded S'mores!

Honey Graham Crackers from MaryJane's Ideabook, Cookbook, Lifebook by Mary Jane Butters 

1 1/4 c flour

1 1/4 c whole-wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 c brown sugar, packed

1/2 c butter

2 tbsp honey

2 tbsp molasses

1/3 c coconut milk

1/2 tsp coconut extract

Preheat oven to 350 F.

Combine dry ingredients in large bowl.  

In medium pan, warm butter, honey, molasses, & coconut milk just enough to combine.  Remove from heat, add coconut extract.

Pour milk mixture into the dry ingredients.  Stir til mix has turned into a ball.

Turn dough out onto smooth surface, knead gently, folding and pressing 12 to 15 strokes.  Devide into smaller pieces, and roll out each piece between two sheets of parchment paper to 1/8" thickness.

Cut with a 2 1/2" round cookie cutter.   Bake on ungreased cookie sheet for 10 minutes or until crackers are slightly crisp.   Makes 20 crackers.

This year, The Great American Backyard Campout takes place Saturday, June 25th.