Honey Maid Graham Crackers, Low Fat Cinnamon, 14.4 oz

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And while I’ve never tried them mushed up in milk, I think that sounds pretty good, especially for someone with braces. These sweet and lightly spiced cookies go really well with fruity, creamy, and chocolatey desserts, which is why they appear in so many of my desserts.

If you have coarse cane sugar, you may want to pulse it in a small food processor before adding cinnamon. I’ve recreated one of my childhood favorite snacks with these gluten free vegan cinnamon sugar graham crackers. Alternatively, you can use cookie cutters to cut the dough into little shapes before popping them onto a baking sheet and baking until golden and crispy. I like to use baker’s ammonia (ammonium bicarbonate) as the raising agent as it provides the lightest, crispest texture to baked goods like this.If you give these cinnamon graham crackers a go, be sure to whip up a yogurt berry parfait for breakfast, and sprinkle some crackers on top. I only use freshly ground stuff when I bake as I find the preground cardamom usually loses a lot of flavour. My oven is temperamental and I get better results baking 1 tray at a time; and keep the remaining trays in the fridge. Transfer the cut dough to the baking sheets, spacing each about 3/4-inch apart; keep the dough chilled before baking to prevent them from spreading. One thing I love about this little snack is you can cut out any shape you want or cut them into graham cracker shapes.

Move the oven rack to one below the highest placement in the oven so that it is not right under the broiler. While the first tray bakes, keeping the second tray in the fridge so the dough stays cool will prevent spreading. I baked one tray at a time because my oven has one perfect rack and if I try to bake using both racks, neither turn out well, as I’ve learned from cookie-making. They’re deliciously crunchy and lightly sweetened with lots of rich, cozy spice flavor… And they can be dangerously addictive! Then place 4 pieces of vegan chocolate on each graham cracker and top each with two large vanilla vegan marshmallows.Although I have not tried it, I have a feeling you could keep these crackers vegan by replacing the butter with vegetable shortening or use a vegan butter substitute. You can transfer your dough directly into plastic wrap, to a bowl with plastic wrap sealing it down, a container (anything airtight) and place into the fridge to chill.