Jazzed up Grahams {Digestives} Two Ways


 Prep Time : 10 + 10 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy

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Hello my lovelies! I’d like to take full credit for this recipe but all I have done is make some inspired additions to one of my favourite discoveries of recent times. As you may know I am an Alice Medrich super-fan. And you should be too. She has done so much for baking (and chocolate) in the US and creates the most impeccable recipes. I have never ever tried a recipe of hers that hasn’t been amazing. The base recipe of these is hers and you can find it here. I am also an unapologetic snacking super-fan. It’s back to work time for many. We’re all trying to do a little better with out habits at this time of year. These Maple + Cranberry Grahams are the perfect low guilt snack. Crispy and a little sweet. 100% wholemeal and low in sugar. Want to reduce sugar in kids lunches but get tears? These Funfetti Grahams will hit the spot. Same good stuff, disguised with a couple of tablespoons of sprinkles. Magic. It sounds silly but a little sprinkle of rainbows can save the day. Both of these variations will level up you’re s’mores game too. A few minutes work with the food processor and happy snacking all round.

The method is the same for both variations. In the bowl of a food processor combine the flours, sugar, baking powder, baking soda and salt.

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Pulse to combine. Dice the butter and add to the processor.

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Process until the butter is completely rubbed in and the mixture is sandy.

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Mix the milk, vanilla and maple syrup/honey in a small bowl or jug. With the processor running, add the liquid slowly until it has all been added. Continue to process until a dough forms.

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Tip the dough out onto the bench.

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Chop the dried cranberries a little more by hand. the pieces need to be a bit smaller to make your life easier when cutting the cookies. Pat the dough out a bit and spread the cranberries or sprinkles on top.

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Fold the dough over on itself into thirds in one direction then again at right angles. Bring it together into a ball. This should quickly distribute the mix-ins without over-handling the dough.

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Pat the dough into a rectangle and chill for 30 minutes in the fridge. Heat the oven to 180C (350F). Roll the dough out between two sheets of baking paper. Tidy the edges back into a rectangle as you go.

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Roll out to 3mm (1/8 inch) thick. Sprinkle the extra sugar over.

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Gently roll over the surface with the rolling pin to stick the sugar down. Using a sharp knife or pizza wheel, cut the dough into two inch squares. Use a fork to dock each square.

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Bake the cookies for 20 to 25 minutes until dark golden. They will be soft when they come out and become completely crisp as they cool.

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Pack them up at the start of the week ready for lunches…

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Add milk and enjoy. Or scotch. Sometimes afternoons are hard.

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Cranberry + Maple Grahams


Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy | Makes : approx. 40 x 2 inch cookies

Crisp, malty, 100% wholemeal cookies studded with tangy cranberries. A fruity twist on a classic that’s perfect for snacking.

Ingredients:

  • 1 and 1/2 cups plus 2 tablespoons (225 grams) wholemeal flour or graham flour
  • 1/3 cup plus 1 tablespoon (55 grams) oat flour
  • 1/4 cup (50 grams) sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 6 tablespoons (85 grams) butter
  • 3 tablespoons maple syrup
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup dried cranberries, chopped small

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Food Processor
  • Cookie sheets lined with baking paper

Directions:

In the bowl of a food processor combine the flours, sugar, baking powder, baking soda and salt. Pulse to combine. Dice the butter and add to the processor. Process until the butter is completely rubbed in and the mixture is sandy.

Mix the milk, vanilla and maple syrup in a small bowl or jug. With the processor running, add the liquid slowly until it has all been added. Continue to process until a dough forms.

Tip the dough out onto the bench. Chop the dried cranberries a little more by hand. the pieces need to be a bit smaller to make your life easier when cutting the cookies. Pat the dough out a bit and spread the cranberries on top.

Fold the dough over on itself into thirds in one direction then again at right angles. Bring it together into a ball. This should quickly distribute the mix-ins without over-handling the dough.

Pat the dough into a rectangle and chill for 30 minutes in the fridge. Heat the oven to 180C (350F). Roll the dough out between two sheets of baking paper. Tidy the edges back into a rectangle as you go.

Roll out to 3mm (1/8 inch) thick. Sprinkle the extra sugar over. Gently roll over the surface with the rolling pin to stick the sugar down. Using a sharp knife or pizza wheel, cut the dough into two inch squares. Use a fork to dock each square.

Bake the cookies for 20 to 25 minutes until dark golden. They will be soft when they come out and become completely crisp as they cool.

Cook’s Notes:

  • Use any dried fruit you have on hand, just make sure to chop it up a bit more so the small pieces make the cookies easy to cut
  • I have only made these with regular wholemeal flour as that is what is available in NZ, but if you have access to proper graham flour you should use it

 -These cookies will keep well at room temperature in an airtight container for over a week – 

Adapted from Alice Medrich via Food52.com.

© 2016 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Funfetti Grahams


Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy | Makes : approx. 40 x 2 inch cookies

Crisp, malty, 100% wholemeal cookies dressed up with sprinkles. A magical twist on a classic that’s great for kids big and small.

Ingredients:

  • 1 and 1/2 cups plus 2 tablespoons (225 grams) wholemeal flour or graham flour
  • 1/3 cup plus 1 tablespoon (55 grams) oat flour
  • 1/4 cup (50 grams) sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 6 tablespoons (85 grams) butter
  • 3 tablespoons honey
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract
  • 2 generous tablespoons sprinkles (small sized)

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Food Processor
  • Cookie sheets lined with baking paper

Directions:

In the bowl of a food processor combine the flours, sugar, baking powder, baking soda and salt. Pulse to combine. Dice the butter and add to the processor. Process until the butter is completely rubbed in and the mixture is sandy.

Mix the milk, vanilla and honey in a small bowl or jug. With the processor running, add the liquid slowly until it has all been added. Continue to process until a dough forms.

Tip the dough out onto the bench. Pat the dough out a bit and spread the sprinkles on top. Use sprinkles that are small like regular jimmies or 100s & 1000s as you will be rolling the dough out.

Fold the dough over on itself into thirds in one direction then again at right angles. Bring it together into a ball. This should quickly distribute the mix-ins without over-handling the dough.

Pat the dough into a rectangle and chill for 30 minutes in the fridge. Heat the oven to 180C (350F). Roll the dough out between two sheets of baking paper. Tidy the edges back into a rectangle as you go.

Roll out to 3mm (1/8 inch) thick. Sprinkle the extra sugar over. Gently roll over the surface with the rolling pin to stick the sugar down. Using a sharp knife or pizza wheel, cut the dough into two inch squares. Use a fork to dock each square.

Bake the cookies for 20 to 25 minutes until evenly golden. They will be soft when they come out and become completely crisp as they cool.

Cook’s Notes:

  • I have only made these with regular wholemeal flour as that is what is available in NZ, but if you have access to proper graham flour you should use it

 – These cookies will keep well at room temperature in an airtight container for over a week – 

Adapted from Alice Medrich via Food52.com.

© 2016 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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