Honey Bunny Grahams
Apparently, I am going through a do-it-yourself phase.
Or is it a make-it-yourself phase?
I caught the make-it-yourself (I am going with MIY) bug when I made the Just Like Nature Valley Oats ‘n Honey Bars two weeks ago that pretty much just blew everyone’s minds. They were better than store-bought. Like times ten.
Then on Friday I kind of went over board and made homemade Blizzards! Yeah, just like Dairy Queen’s Reese’s Peanut Butter Cup Blizzards. There are no words for those. Just make them and savor every down right awesome bite.
Oh, geez and I almost forgot about the Homemade Peanut Butter Oreos I made a while back. Almost being the key word there. These are unforgettable. I mean hello they are Oreos with peanut butter, and they are homemade! The store-bought ones don’t have anything on these!
Which brings me to these homemade Honey Bunnies, or you might know them better as Teddy Graham’s. I purposely ran out this week just so I would have an excuse to try to make them myself.
And oh my gosh they are so easy, fun, healthy and addicting! The honey and cinnamon in these are just so good. I swear I think I am addicted to using honey. Just using only a little honey adds so much flavor and sweetness.
Ok now, to cut the bunnies, I used this bunny cookie cutter and it worked perfectly, but you can really make these into any shape you want. Square’s would obviously give you a normal graham cracker, but you can use what ever you have.
Asher’s favorite way to eat these is with four chocolate chips (two on the top, two on the bottom) and two mini roasted marshmallows.
Honey Bunny Grahams
- 1 cup whole wheat flour or whole wheat pastry flour
- 3/4 cup flour
- 1/2 cup wheat germ un-toasted
- 2 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter cold and cut into chunks
- 1/4 cup honey
- 3 - 4 tablespoon ice water
- In the bowl of a stand mixer add the whole wheat flour, flour, wheat germ, brown sugar, cinnamon, baking powder, baking soda and salt. Mix to combine. Add the chunks of cold butter and the honey. Beat until mixture resembles small peas. Add 1 tablespoon of cold water at a time until the dough just barely holds together. Divide the dough in half and shape into 2 flat disks, wrap in plastic wrap and refrigerate for 10 minutes. Line two cookie sheets with parchment paper or a silpat. Preheat the oven to 350 degrees.
- Place the dough onto a lightly floured surface. Roll out the dough into a rectangle, about 1/8-inch thick. Using a small bunny shaped cookie cutter (any small animal cookie cutter works great) Place the shapes onto prepared baking sheets and bake for 8-10 minutes, or until lightly golden around the edges but not dark brown.
- Allow to cool and store in an air tight container.
Obviously, that was going to happen.
Shared with: Time to Sparkle, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training, Thursday’s Treasures, A Pinch Of Joy, Whats Cooking With Ruthie, Watch Out Martha