cozywalls

The honey graham dough I made over the weekend was a sort of “healthier” version of shortbread. I added fresh ginger to the recipe and sprinkled demerara sugar over the tops before baking them off. Honestly, I would have been happy stopping there, but remember the mallow bits? I melted some chocolate over the stove in my homemade double-broiler, drizzled it over the grahams, and stuck the mallow bits on top. They turned out to be easy-to-package, simple self-contained s’mores.

Honey-Ginger Grahams, adapted from Cooks.com

2 C whole wheat flour
1 C unbleached flour
1 t baking powder
1/2 t baking soda
1/2 C packed brown sugar
1/2 C butter
1/3 C honey
2 t freshly grated ginger
1 t vanilla
1/2 C milk

Sift together first 4 ingredients & set aside. Cream together brown sugar and butter until smooth. Add honey, ginger, and vanilla. Beat until fluffy. Add dry mix to creamed mixture, alternately with milk. Chill dough. Roll out onto well floured surface, cut into shapes, and score cookies with a fork. Bake in preheated 350-degree oven for about 12 minutes. Let cool on wire rack.

The ancient Greeks maintained that the seat of the soul was in the stomach. If I had a cookie cutter in the shape of a stomach, I would use it.