Many of us have fond memories of Teddy Grahams: those sugary snacks that were just healthy enough to not be considered cookies; those lightly-glazed, quarter-size bears with tiny protruding stomachs and a variety of enthusiastic poses.
I recently realized that graham flour is so much more than a companion to sugar in cookies and crackers: It has its own rich flavor that should be appreciated.
Complemented by molasses, cinnamon, and dark brown sugar, these grown-up Teddy Grahams show off that flavor—and they'll warm your heart with their un-bear-able cuteness.
Sweet and slightly bitter at the same time, these need to be your next baking project.
If graham flour is difficult to find, you can make a substitute by combining white flour with wheat germ and wheat bran. Personally, I’d spring for some Bob’s Red Mill graham flour, so shop ahead and order it online if you can’t find it locally.
| 2 | cups graham flour |
| 1/2 | cup all-purpose flour |
| 3/4 | cup packed dark brown sugar |
| 3/4 | teaspoon baking powder |
| 1/2 | teaspoon baking soda |
| 1/8 | teaspoon cinnamon |
| 1/8 | teaspoon kosher salt |
| 6 | tablespoons cold unsalted butter, cut into pieces |
| 1/4 | cup molasses |
| 1/4 | cup whole milk |
| 1 1/2 | teaspoons vanilla |
| 2 | cups graham flour |
| 1/2 | cup all-purpose flour |
| 3/4 | cup packed dark brown sugar |
| 3/4 | teaspoon baking powder |
| 1/2 | teaspoon baking soda |
| 1/8 | teaspoon cinnamon |
| 1/8 | teaspoon kosher salt |
| 6 | tablespoons cold unsalted butter, cut into pieces |
| 1/4 | cup molasses |
| 1/4 | cup whole milk |
| 1 1/2 | teaspoons vanilla |
Start by mixing the dry ingredients together: Add the flours, sugar, baking powder, baking soda, cinnamon, and salt to a food processor and pulse to combine.
Add the pieces of the butter to the food processor and pulse until coarse crumbs remain. Add the rest of the ingredients—molasses, milk, and vanilla—to the mixture and pulse until a ball forms. The ball could look kind of crumbly, but don’t worry! It will come together after chilling. Wrap the dough ball in plastic wrap and chill for at least an hour or overnight.
After chilling, unwrap your dough ball and roll it out on a lightly floured surface until 1/4-inch thick. If your dough is still rather crumbly and not sticking together, add 1/4 teaspoon of water and work it into the dough. Add a few more drops of water if it’s still crumbly until it just comes together.
Cut out your shapes of choice using small cookie cutters. I like the mini gingerbread man because he looks the most like a teddy graham, but feel free to mix it up!
Poke a few holes in the dough to keep the grahams from bubbling in the oven. Place on a parchment-covered baking sheet at least 1/2 inch apart. Repeat with any leftover dough and scraps.
Bake in the oven at 350° F for about 8 to 10 minutes depending on the size of your cutout. If you’re making larger grahams, adjust the time accordingly. The dark-colored dough makes it difficult to tell when they are beginning to change to golden brown, so I think it’s easier to tell by carefully picking a cookie up from the sheet. If it doesn’t stick or bend, the cookies are done!
Remove from the oven and let cool to room temperature. These will keep for several days in a tightly-sealed container. Enjoy!
Written by: Kelsey Tenney
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