June 7, 2012

Animal Graham Crackers


I am a sucker for small, cute snacks, especially if they are animal shaped, so it’s no surprise that I wanted to make animal graham crackers. I had an enjoyable time making these cookies, even if I did wind up with much more than anticipated. Since I had so many teeny tiny cookies, I was able to decorate them in a couple different ways.

I recently bought some vanilla CandiQuik to try out because I don’t like the flavor of Wilton’s candy melts. I really liked the CandiQuik, it’s not overly sweet and is easy to work with, so will now be my go to for candy coating. I also melted some bittersweet chocolate chips for dipping cookies and then left a handful of them plain.


From what I researched on the interwebs, these animal graham crackers can be fed to the animals. The ingredients are all dog-friendly so you can let your pup enjoy the plain ones with you.

Animal Graham Crackers
3/4 C all-purpose flour
3/4 C rolled oats, finely chopped
1/2 t baking powder
1/4 t salt
1/4 C unsalted butter, room temperature
1/4 C sugar
1/4 C heavy cream
2 T honey
1/2 t vanilla

Heat oven to 350ºF. Set aside two cookie sheets.

In a food processor, pulse oats until finely chopped. In a small bowl, whisk together the oats, flour, salt, and baking powder then set aside.

Using a stand mixer, cream the butter and sugar together. Add the dry ingredients and mix for 15 seconds. Add the milk, honey, and vanilla and mix until dough forms, about 15-30 seconds.

Remove the dough and wrap in plastic wrap and refrigerate for one hour. Remove from refrigerator, place on lightly floured surface, roll to 1/4-inch thickness, and cut out with desired cookie cutters. Gather the remaining dough, roll again and cut out cookies, repeating until all of the dough has been used. You can place cut out cookies on cookie sheets close together, since they do not spread. Bake for 5-6 minutes, until edges have lightly browned. I rotated between three cookie sheets, filling one at a time, then baking, then allowing the sheet to cool. Cool cookies on pans for 5 minutes, then move to wire racks to cool completely.

If frosting the cookies, you can use royal icing, melted chocolate, or candy coating. Top with sprinkles after each cookie is iced, let icing harden, and enjoy!

Makes 96 1-inch cookies

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