Storable Snack - Honey Graham Crackers

When it comes to food storage, I am a HUGE believer in needing to know what I can actually make with what I am storing.  With 5 kids, snacks are a BIG part of everyday.  Here is one of my favorite, healthy snacks.  I've been playing with this recipe for a little while and I think I have finally come up with a winner that has been taste tested and approved by over 100 people who have attended my most recent classes on food storage.  It makes a large batch, but the dough freezes very well so I can roll them out another day.  Enjoy!

Roll out dough between two pieces of plastic wrap.

Red plastic wrap was on clearance after Christmas so that is why this appears pink.

Cut out with cute shapes or just use a pizza cutter.

The flecks you see are from the ground flax seed.

Place on a greased baking sheet.

Cute and adorable - what kid wouldn't love these!  They taste very similar to Teddy Grahams but are just a little less sweet.

Honey Graham Crackers
1 cup butter or shortening	2 cups all-purpose flour
1 cup brown sugar, packed	2 tsp baking powder
½ cup honey	1 tsp baking soda
1 Tbsp vanilla	½ tsp salt
4 ½ cups wheat flour	3 Tbsp dry milk powder
1 cup ground flax seed, wheat germ, or oat bran or additional wheat flour	1 cup water 2 tsp cinnamon, optional
Cream together the butter and brown sugar.  You can use a combination of butter and shortening or just one or the other.  Add the honey and vanilla.  Mix until combined.  Add the dry ingredients.  Use a combination of ground flax seed, wheat germ, or oat bran, if desired.  Begin mixing and add the water gradually until it pulls together into a stiffer cookie dough consistency.  Divide dough into 5-6 balls.  Wrap all but one in plastic wrap and flatten into a disk.  Refrigerate or freeze for later.  Roll the remaining ball out between two sheets of plastic wrap.  You want it to be very thin, much like pie crust.  Peel off the top layer of plastic wrap and cut the dough using mini cookie cutters or use a pizza cutter to cut into rectangles.  Prick the rectangles with a fork, if desired, for appearance.  Place crackers on a greased baking sheet and bake at 350° for 4-6 minutes until they are just turning brown along the edge.  Remove to a wire rack to cool.  You can roll them a little thicker and cut with a larger cookie cutter.  Bake for 7-8 minutes and use as a sugar cookie substitute.  The kids love to frost these and they have no idea they are eating a much more healthy treat.  You can store any leftovers in an airtight container or freeze for later.  For a dairy free version, you can substitute powdered soy or rice milk for the dry milk powder or you can omit it all together and use liquid soy or rice milk in place of the water.  You may have to adjust the amount of liquid slightly to make a stiff cookie dough.  For a honey free version, you can substitute brown sugar for the honey and adjust the water amount as needed. Recipe Source: All Things Provident by Tamara Price