Honey Bunny Grahams
Apparently, I am going through a do-it-yourself phase.
Or is it a make-it-yourself phase?
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.
- 1 cup whole wheat flour or whole wheat pastry flour
- 0.25 cup honey
- 6 Tbsp unsalted butter, cold and cut into chunks
- 0.5 tsp salt
- 0.5 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 Tbsp dark brown sugar
- 0.5 cup wheat germ (un-toasted)
- 0.75 cup flour
- 4 Tbsp 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.
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