Today’s double-the-fun recipe is part 2-of-2 on how to make your very own homemade s’mores—and is a continuation of a sneak-peek for homemade marshmallows from my mother’s book, Glamping with MaryJane.
For those of you who weren’t with us yesterday, we learned how to make fluffy Homemade Marshmallows as part of National S’more Day. (Last month, mom showed you how to smoke your own fresh-caught salmon for her oh-so-heavenly Sweet & Smoky Salmon Zucchini Rolls.)
Today, we gather up molasses and coconut to make homemade graham crackers. Aren’t your friends going to be i-m-p-r-e-s-s-e-d when they get a taste of the real thing? (P.S. Stay with me here, there’s some extra special sweetness at the end of the recipe.)
HONEY GRAHAM CRACKERS
PREP TIME: 20 MINUTES
COOK TIME: 10 MINUTES
MAKES: 60 CRACKERS
1¼ cups flour
1¼ cups whole-wheat flour
1/3 cup brown sugar
1 t baking powder
½ t baking soda
½ t salt
½ cup salted butter
2 T honey
2 T molasses
1/3 cup canned coconut milk
½ t coconut extract
1. Preheat oven to 350°F.
2. Combine dry ingredients in a large bowl; set aside.
3. In a medium pan, warm the butter, honey, molasses, and coconut milk just enough to combine. Add the coconut extract.
4. Pour the milk mixture all at once into the flour mixture. Stir until the mixture is gathered into a ball.
5. Turn the dough out onto a surface and knead gently, folding and pressing for 12 to 15 strokes. Divide dough into smaller pieces and roll each piece between two pieces of parchment paper to 1/8” thickness.
6. Cut with a 2¼” round cookie cutter. Bake on an ungreased baking sheet for 10 minutes, or until crackers are slightly crisp.
Gather ingredients. Preheat oven to 350°F.
Add 1¼ cups of flour to a medium bowl.
Add 1¼ cups of whole-wheat flour.
Add 1/3 cup of brown sugar.
Add 1 t of baking powder.
Add ½ t of baking soda.
Add ½ t of salt.
Stir to combine.
Add ½ cup of butter to a medium saucepan.
Add 2 T of honey.
Add 2 T of molasses.
Add 1/3 cup of coconut milk.
Over medium low heat, heat the mixture just enough to combine, periodically stirring.
Stir in ½ t coconut extract.
Pour the milk mixture all at once into the flour mixture.
Stir until the mixture is gathered into a ball.
Turn the dough out onto a surface and knead gently, folding and pressing for 12 to 15 strokes.
Divide dough into smaller pieces.
Roll each piece between two pieces of parchment paper to 1/8” thickness.
Cut with a 2¼” round cookie cutter.
Bake on an ungreased baking sheet for 10 minutes, or until crackers are slightly crisp.
Here’s my last and most important recipe! Don’t forget to take it wherever you go glamping this summer. 🙂
RECIPE FOR FUN
PREP TIME: AS LONG AS YOU’D LIKE
COOK TIME: AS MUCH AS YOU WANT
MAKES: AS MANY SERVINGS AS YOU CAN STAND
So let’s re-hash.
marshmallow + graham cracker + chocolate = S’more …
Add a dash of kids, a stick, and a campfire, and you’re ready for s’more summer fun!
Just make sure, on the day you make your s’mores, you don’t have a dental appointment later in the day. This was going to be my girls’ first appointment to have their teeth cleaned. Great timing, right? Dentist appointment on National S’mores Day? The dental hygienist asked Mia what flavor she’d like for her cleaning paste (whatever that stuff is). “Orange, cotton candy, or …” Mia stopped her right there. “We just HAD some candy.”
Of course we get busted–kids are so-o-o honest! But loved the pictures of your girls eating their s’mores! Ahh, childhood & the FUN. So be a child & enjoy!! P.S. The best part of being a grandmother is that I get to experience all the childhood fun all over again!
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When you talk about adding Coconut milk to the pan, is it the Coconut milk in a can like evaporated milk or the kind in a carton like regular milk?
Sorry, when I posted about the coconut milk I wanted to receive an answer either by way of e-mail or comment. Thanks
Thanks for the question. That would be canned coconut milk. 🙂 -ace
Thank you it would make a difference as canned coconut milk is thicker.