Prep 20 mins
Cook 15 mins
Graham crackers made with coconut milk and molasses? Yummo! Adapted from Country Home magazine.
- 1 1⁄4 cups all-purpose flour
- 1 1⁄2 cups whole wheat flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄3 cup packed brown sugar
- 1⁄2 cup butter (1 stick)
- 1⁄3 cup unsweetened coconut milk
- 2 tablespoons honey
- 2 tablespoons molasses
- 1⁄2 teaspoon coconut extract (or vanilla)
- Combine dry ingredients in a large bowl. Set aside.
- In a medium saucepan, warm butter, coconut milk, honey, and molasses just until butter melts; stir to mix. Add coconut extract(or vanilla).
- Pour milk mixture all at once into flour mixture. Using a fork, stir until mixture is gathered into a ball. Turn dough out onto a lightly floured surfaace and knead gently, folding and pressing dough 12 to 15 strokes. Divide dough into smaller pieces; roll each piece between 2 pieces of waxed paper(or parchment paper) to 1/8" thickness.
- Cut with a 2 1/2" round cookie cutter and transfer to an ungreased baking sheet. Bake in a 350*F. oven for 10 minutes.
- Makes about 40 crackers.
These were pretty good for homemade crackers. I used all ww flour and maple syrup in place of the molasses (I couldn't really taste it though). I had a hard time getting them all the same thickness and so some came out crispy and some were chewy. I had fun making them with my 2 year old son and nephew, but I don't think it was worth the effort to make them again. Thanks for a good recipe, though, and a new experience!
These were SO awesome. Really worth the effort. I love the flavor of coconut and these really satisfied my coconut fix. I will be including these on my holiday cookie trays this year, perhaps dipped in chocolate.