Wednesday, June 30, 2010

Supersize S'Mores

I've seen Supersize Me, and of course I disapprove of the large-size packaging of junk food as much as any other Sag Harbor Elementary School parent. And yet...I wandered into King Kullen yesterday after completing an errand at the Bridgehampton Commons and was captivated by this bag of "Giant Roasters." I brought it home, thinking I would make s'mores to celebrate the return of the children in a few weeks. Or I might make giant s'mores this weekend for my dinner guests. And since, as an empty nester, I have so much time on my hands, I might make some homemade graham crackers. In case you have time on your hands, too, here is the recipe:

Homemade Graham Crackers
Makes about 16 cookies (enough for 8 giant s'mores)

1 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1/4 cup firmly packed light brown sugar
2 tablespoons honey
1 teaspoon vanilla
1/4 cup milk
1 tablespoon granulated sugar
1/4 teaspoon cinnamon

1. Whisk together the flours, baking powder, baking soda, and salt in a medium bowl.
2. Cream together the butter and brown sugar in a large bowl with an electric mixer until smooth, about 3 minutes. Add the honey, vanilla, and milk and beat until smooth. Add the flour mixture and beat until the dough comes together. Divide into two 4-inch squares, wrap in plastic, and refrigerate for at least 2 hours and up to 2 days.
3. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Combine the granulated sugar and cinnamon in a small bowl.
4. On a lightly floured work surface, roll out one portion of the chilled dough into a 1/8-inch-thick square. Use a ruler to cut the dough into 3-inch squares. Repeat with the remaining portion of dough. Reroll the scraps to make more squares.
5. Transfer the squares to the baking sheets. Use a the dull edge of a knife to make an indentation down the center of each cookie and prick the top of each cookie with a fork (this will make the cookies look like "real" graham crackers). Bake until lightly colored, about 10 minutes. Slide the cookies, still on the parchment, onto wire racks to cool completely.

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