Peanut Butter Graham Crackers

October, 2019

⅓ c. room temperature butter

½ c. sugar

½ c. Lyle’s Golden Syrup

⅔ c. smooth peanut butter

1½ c. flour

1 tsp. baking powder

¼ tsp. baking soda

½ c. quick cooking oats

½ tsp. kosher salt

1 egg

With a stand mixer or hand beaters cream together the butter, sugar, golden syrup and the peanut butter. Add the egg and mix until just combined.

In a separate bowl, combine the flour, baking powder, baking soda, oats and salt. Add the dry ingredients into the wet mixture and stir or mix to combine.

Shape into a rectangular prism (Normally this would be a rolled log, but in keeping with the square shape of a Graham wafer, rectangular prism it is!) and wrap in either parchment paper or waxed paper. Refrigerate for 2 hours.

Line 2 baking sheets with parchment paper and set aside. Preheat the oven to 400ºF. Slice dough into
¼ inch-thick cookies. Place on the baking sheet, leaving approximately 1 inch in between each cookie.

Bake for 8-11 minutes, until a light golden brown.

Cool completely, these cookies can be immediately frozen or sandwiched around a melty marshmallow and some chocolate, s’mores anyone?

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