Kitty Cat Graham Crackers Recipe

kittycatgrahamcrackers2

Kitty Cat Graham Crackers
Yields 64
I adapted this graham cracker recipe from Martha Stewart with just a couple of alterations.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
60 calories
8 g
8 g
3 g
1 g
2 g
13 g
20 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
13g
Yields
64
Amount Per Serving
Calories 60
Calories from Fat 26
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 20mg
1%
Total Carbohydrates 8g
3%
Dietary Fiber 0g
1%
Sugars 3g
Protein 1g
Vitamin A
2%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups all-purpose flour, plus more for working
  2. 1 cup whole-wheat flour
  3. 1/2 cup untoasted wheat germ
  4. 1/2 teaspoon salt
  5. 1 teaspoon baking powder
  6. 2 teaspoons ground cinnamon
  7. 1 cup unsalted butter, softened (2 sticks)
  8. 3/4 cup packed light-brown sugar
  9. 3 tablespoons high-quality honey
Instructions
  1. Preheat oven to 160C.
  2. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
  3. Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low.
  4. Add the flour mixture, and mix until combined.
  5. Turn out dough onto a floured surface, and divide into quarters.
  6. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
  7. Cut each sheet into 16 crackers. Prick each cracker with the tines of a fork and then press a cookie cutter partway through each cracker to create an impression of a cat.
  8. Bake for approximately 8 minutes (or until golden), turning the trays every 2 minutes.
  9. Remove from the oven and allow to cool in the pans for 10 minutes. Remove crackers on wax paper to wire racks and cool through.
  10. Break up and store in an airtight container.
Notes
  1. You will get a crispier and puffier result if you pop the dough in the freezer to harden it before putting it in the oven.
Adapted from Martha Stewart
beta
calories
60
fat
3g
protein
1g
carbs
8g
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Adapted from Martha Stewart
Buttlove Farms http://buttlovefarms.com/