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A little sweet, a little boozy, a little retro: put some chocolate and marshmallows between these crackers and you've got the perfect midnight snack.
Fancy some s’mores with your cocktails? At Key Party, guests can toast marshmallows over Sterno heaters at the table and then squish ’em between these housemade graham crackers with a layer of Nutella.
Make your own crackers, courtesy of 2019 Foodie of the Year Rachel Zottenberg, and build your own s’mores at home.
1 oz Grand Marnier
Zest of 2 oranges
1 cup whole-wheat flour
1 cup unbleached all-purpose flour
½ cup wheat bran
¼ cup wheat germ
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
6 tbsp honey
¼ cup milk
½ tsp vanilla (real vanilla is best)
½ cup unsalted butter, softened
¾ cup brown sugar
In a small pot over medium heat, add Grand Marnier and bring to a boil; reduce by half (approximately 1 minute). Add orange zest.
In a bowl, combine flours, wheat bran and germ, baking powder, baking soda, salt and cinnamon. Set aside. In another bowl, combine honey, milk and vanilla. Set aside.
In a third bowl, cream butter and brown sugar with an electric mixer. At low speed, add dry ingredients alternately with the milk mixture until smooth. Add Grand Marnier mixture. Cool and mould into cookie dough.
Shape dough into three discs with your hands. Cover with plastic wrap and refrigerate for about 1 hour.
With the rack in the middle position, preheat the oven to 350°F. Line a baking sheet with parchment paper.
On a floured work surface, roll out one piece of dough at a time into a 1/4-inch-thick square. Cut into the desired shape (we do rounds just large enough to fit one marshmallow). With a spatula, place onto the baking sheet.
With a fork, prick each cookie several times. Bake for about 12 minutes or until golden brown. Let cool. Repeat with remaining dough. Reuse scraps. Makes approximately 2 dozen cookies.
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