red velvet graham crackers
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I know, you’re probably sick and tired of all the red velvet recipes. I promise, I’m almost done with the red. I’ve been making these red velvet grahams for valentines day for years. (in fact this post was originally from February, 11, 2013) The kids may think that they have outgrown them, but they always seem to disappear in a hurry, so I’m thinking not.
Graham crackers were one of the very first store-bought-made-at-home recipes I fell in love with.
A friend of mine found this really old book in her collection, and thought I’d like it. She gave it to me when Charlie was first born.
Not the catchiest of titles Feed Me I’m Yours; it was a total made in the 60’s looking book,but it was full of great toddler and baby food ideas that you could make at home.
There were cereal recipes, cookies, plenty of “finger food” ideas, even recipes for peanut butter play dough, and an entire section on crackers.
Graham Crackers were the first that I tried, because no matter what, kids always seem to love graham crackers. I know I did. I think Charlie was probably only 2 the first time I made them, and it is still one of my favorite
go-to snack recipes for the kids. Even now that they are teens.
Since this is Valentine’s week, and Friday hooray, red velvet graham crackers felt like a must make.
- 1 1/2 cups of graham flour
- 3/4 -1 cup AP flour
- 2 tbsp cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup of brown sugar
- 1/2 cup of butter
- 4 tbsp milk
- 2 tbsp honey
- 2 tsp vanilla
- 1 - 2 tsp red food coloring
- preheat oven to 350 degrees
- sift together the graham flour, 3/4 cup of AP flour, cocoa powder, baking powder, baking soda, and salt
- in the bowl of a stand mixer cream together the butter and sugar
- add the milk, honey, and vanilla
- stir in the flour/cocoa powder mix (adding the additional AP flour if needed)
- finally add in the food coloring - make sure to incorporate this thoroughly
- roll into a thin, even rectangle (about 1/4 inch, and cut into desired shapes)
- make sure to poke holes
- bake on sheets lined with Parchment Baking Paper or a Silpat Baking Mat
- bake at 350 degrees for 6 - 8 minutes
- cool on baking sheets for 5 minutes them move to a rack
There are a lot of graham cracker recipes online, but surprisingly not many call for graham flour. Call me crazy, but I definitely think a graham cracker needs to be made with graham flour. I use Bob’s Red Mill Organic Graham Flour and then add all purpose flour. Graham flour is much more coarse; you could substitute whole wheat flour for the graham flour if you want a more fine texture, but we love crackers made with graham flour.
Baking times will vary depending on how thin you roll the dough. For crisp crackers, roll them as thin as possible, and bake for about 6 minutes. I like them a bit fat, and bake them for about 8 minutes. Both are delicious, and just what my Friday afternoon tea needs.