Lunchbox Ideas: Homemade Graham Crackers

Don't you find that there so many new beginnings every year - another chance for a fresh start? A new year, a new birthday, a new school year, etc. I love the idea that with every new event comes the chance to start anew. So here's to the start of a new school year. I may not be starting school, but my kids are and it brings me opportunities to do things better - in this case, with their lunchbox.At the beginning of the new school I seem to get motivated to do something fresh. And this year, I decided I would start by making their lunchbox a little bit more special. If you've been following for some time, then you know I love baking, and baking cookies seems to be a regular occurrence over here, but it mostly happens over the holidays.So in my effort to improve my kids' lunchbox, I decided to make an old favorite cookie recipe. One I knew my kids would enjoy - homemade graham crackers. They will be getting one cookie as a treat in their lunchbox.

Homemade Graham Crackers

Homemade Graham Crackers

Special Equipment:

Wax PaperParchment PaperBaking SheetRolling PinScalloped Edge Cookie Cutter, 3-inch or 3-1/4 inch

Ingredients:

1 1/2 cups all-purpose flour1/3 cup whole-wheat flour1/2 teaspoon kosher saltgenerous 1/4 teaspoon ground cinnamon2/3 cup unsalted butter, at room temperature1/2 cup firmly packed light brown sugar2 tablespoons honeygranulated sugar for dusting, optional

Preparation:1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and honey and beat until fluffy, about 5 minutes.2. While the your mixing the butter mixture, sift together both flours, the salt, and cinnamon into a bowl. Set aside.3. Add the dry ingredients to the butter mixture in three additions, beating until just combined after each addition.4. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days.5. When you are ready to make the cookies, preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.6. Unwrap the dough and place between two sheets of waxed paper. On a clean surface, roll out to a thickness of about 1/4 inch. Using a 3 or 3 1/4-inch round cookie cutter with a scalloped edge, cut out the graham crackers. With a toothpick, make some indentations for decoration.7. Dust the crackers in granulated sugar {optional}.8. Arrange on the prepared baking sheet, placing the cookies about 1/2 inch apart.9. Bake until golden brown, 10 to 12 minutes. Transfer to a wire rack and let cool completely. They should sharp crisply when cooled.10. When cooled, dust with more granulated sugar.11. Gather up the dough scraps, reroll, and cut out to make more cookies. Bake as directed.12. Store cookies in an airtight container for up to 2 weeks.Recipe yields approximately 24 crackers.

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