Isn't this the cutest thing ever??? I was so happy to eat it.
I will be preparing a ton of food bites for my lovely friends at Victoire.
The girls want a Wild West themed evening, how fun is that?!!
Southern food is not my thing, so I do admit this is a bit of a challenge - you will be seeing a lot of testing in the weeks to come! And, I am not a caterer... so I have to think things out a bit more.
The smores idea came from campfires - I wanted something that hip cowgirls would eat.
I modified a graham cracker recipe to make them a tad softer (so that I could punch the stick through) I will be doing these with large marshmallows and blow torching them right before they are offered to the hungry folks of Wellington West!
Soft Graham Crackers
2 1/4 cups plus 2 tablespoons all-purpose flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, cut into 1-inch cubes and frozen
1/3 cup honey + 2 Tbsp
5 tablespoons whole milk
2 tablespoons pure vanilla extract
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
Combine the flour, brown sugar, baking soda and salt In the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low, until the mixture is the consistency of a coarse meal, as you would for a pie crust. Add add the milk and honey mixture to the flour mixture and mix on low until the dough barely comes together. It might be very soft and sticky.
Turn the dough out onto a lightly floured work surface. Divide in half. Pat each half into a rectangle about 1 inch thick. Wrap in plastic and chill overnight.
Combine the sugar and cinnamon. Line 2-4 cookie sheets with parchment paper.
Sift an even layer of flour onto the work surface. Working with one packet of dough at a time, roll the dough to about 1/8 inch thick. If the dough is sticky, sprinkle on more flour. Measure the edges of the dough. Cut into the desired shape. Transfer the cookies to a parchment-lined baking sheet, spacing about 1 inch apart. Sprinkle with cinnamon-sugar and refrigerate.
Preheat the oven to 350 degrees F. Bake for 12-14 minutes, until browned and slightly golden on the sides. Rotate the sheets halfway through baking to ensure even baking.