Yesterday’s baking project was loads of fun. The recipe, scored from the blog, Cupcake Project, is called Pumpkin Graham Crackers. The name doesn’t just refer to the cute pumpkin shape; there’s a bit of pumpkin in the batter, as well. What could be better?
Just a few notes on this one. I didn’t have graham flour in the house, although how this feat was managed, I’m not sure I could tell you. Currently I have 2 types of wheat flour, white flour, whole spelt, multigrain, grain, rice and buckwheat flours. No graham flour means I went with the wheat. I also used 100% honey, buckwheat honey to be exact. I was hoping the flavor would boost the earthiness of the cookies, which it did.
The dough came together nicely. Not too wet or too dry. It rolled out really well also, and my daughter and I began cutting. We used mini cookie cutters, so we cut and cut and cut. Then we cut some more.
Although it took quite a while, we eventually cut out all the shapes. Cute little fall leaves, apples and pumpkins. These have just a hint of pumpkin, and they are so good! After baking we ate at least a quarter of the batch.
No lie! I brought my daughter about 8 of these cute things, and not 2 minutes later she looked at me quizzically. “Where’d all the cookies go?”, she wanted to know. As if I’d taken hers! I was too busy eating my own, thank you.
As you can tell the size we made is perfect for snacking. The only problem we had was absolutely our own fault. We rolled the dough a bit too thick, so they never got properly snappy. Still they’re excellent. Wonder how they’d be with a bit of icing?
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