Honey Graham Sticks

Graham Crackers were once a thing of mystery to me. I honestly had no idea what it took to make a graham cracker. Then I found out that they were just a simple cookie dough. The mystery was solved and I discovered that I could make them for a fraction of the price of the boxed version. Plus, I could make them into any shape or size that I wanted. That sure comes in handy when you want to whip up homemade s’mores!

Besides the value, the taste is out of this world. There is nothing better than a homemade graham cracker. My boys absolutely love them and they are the perfect lunch box item especially when I cut them as Honey Graham Sticks. I always tuck a few sticks in a Ziploc® brand bag and then give the boys some peanut butter or hazelnut spread in a Ziploc® brand container with One Press Seal.

The nice thing about this recipe is that it makes a big batch of graham sticks. I typically bake up a big batch on Sunday and store them in a Ziploc® brand bag. I’ll have enough for both boys’ lunch for the whole week plus plenty for snacks as well! The best part…extras are great for homemade graham cracker crusts too!

Don’t forget that we have some great deals on Ziploc® brand products in the current Advantage Buy flyer available now through 8/28.

Ziploc® Brand Container, 2 to 3 ct, 2/$5
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jeb's lunch
Remember you have a chance to win a $50 Publix gift card plus a big Ziploc® gift pack. Be sure to take a minute to enter my giveaway before it ends tomorrow (8/20 at 11pm.)

Homemade Honey Graham Sticks
Author: Michelle
Prep time:
Cook time:
Total time:
Serves: 4 dozen
Ingredients
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon cinnamon (divided)
  • 3/4 cup packed brown sugar
  • 1/2 cup cold butter, cubed
  • 1/4 cup whole milk
  • 2 teaspoons vanilla
  • 1/3 cup honey
  • 2 tablespoons sugar
Instructions
  1. Add the flour, baking soda, salt and 1/4 teaspoon of cinnamon to the bowl of your stand mixer. Use the paddle attachment and mix on low until combined.
  2. Add the cubed butter to the dry ingredients and mix on low for about 3 minutes until the mixture is crumbly like oatmeal.
  3. In a separate bowl, mix the milk, vanilla and honey until combined.
  4. Pour into the dry ingredients and mix on low for about 1 -2 minutes until the dough forms. Be aware that the dough is a soft, sticky dough.
  5. Divide the dough and shape into two discs and wrap in plastic wrap.
  6. Refrigerate for about 2 hours or until firm.
  7. As this is a very soft, sticky dough, I find that it’s easiest to roll this out on a floured silpat (or parchment) this will make moving the sticks easier when needed!
  8. Once the dough is about 1/8″ inch thick, I use a pastry wheel to cut the dough into strips about 3/4″ wide by 2 1/2″ long. You can also use a pizza wheel or knife.
  9. Use a wooden skewer to poke holes down the length of each graham stick.
  10. Mix the remaining cinnamon with the sugar and sprinkle over the cut dough (reserve half of the mixture for the other dough ball.)
  11. Place the entire silpat of cut dough (or parchment) on a cookie sheet and refrigerate for 30 – 45 minutes until the dough is firm.
  12. Preheat the oven to 350º F.
  13. Now it will be easier to remove the sticks without warping or tearing them. Gently peel each graham stick from the silpat and place on a parchment lined pan, spacing at least 1/2 inch apart.
  14. Bake in a 350º oven for 10 – 15 minutes or until golden brown.
  15. Allow to cool and serve with your favorite dip!
  16. Repeat with the second ball of dough.

Adapted from Good Housekeeping

The post is brought to you by the folks at Ziploc® brand All comments and opinions are my own.