Rhubarbsky

Abby asked for Graham Crackers yesterday.  I’ve looked all over my small town, but haven’t found any graham crackers without either hydrogenated fats or high fructose corn syrup or both.  I’m not a fan of those two ingredients, and I’m not willing to order special crackers, so we found a recipe, picked up some graham flour and made up a batch of our own.
They are pretty tasty.  Abby loves them and Tom said they’d be “better with a little white frosting on them.”  Ah, graham crackers and frosting. . . it’s like I’m in kindergarten all over again!

This recipe is from The Well Fed Baby. It’s the only recipe I ever wrote down from that book before I passed it on.  Next time, we’ll double the recipe so we’ll have more to share with friends.  Abby was really excited to “share with all of my friends from school.”  Since there’s 15 kids in Abby’s pre-3 cooperative mommy and me class, we didn’t have enough.  Next time.

Graham Crackers

1 cup graham flour (or whole wheat flour)
1 cup all-purpose flour
1 tsp. baking powder
1/4 cup butter (it calls for margarine, but I used butter) softened
1/2 cup honey
1/4 cup milk, plus extra for brushing at the end

Preheat the oven to 400 degrees F.  Mix up the dry and then add the rest and blend well.  Roll out to 1/2 inch thickness, cut into squares and prick with a fork.  Brush with the milk.

Bake on an un-greased baking sheet until golden brown, about 18 minutes.  (I checked in at 15 min. and they were almost done.  18 would have been too long in my oven) .  The book says that you can make these thicker and use them for teething biscuits, just remember that honey is not a good idea for kiddos under 1.

And, the picture up there is of the graham crackers sitting on the wonderful vintage tea towel that my dear friend Jo passed on to me.  I’m not sure who did the embroidery, perhaps a relative of hers?  I do know that I love it and it’s mate. . . such a sweet, simple design.