This is not a food blog, for a number of reasons. First, I lack that kind of organization. I don’t actually follow recipes closely enough (usually) to share them in logical steps, or if I do, they are someone else’s recipes. Second, I take lousy photographs. But I do love to cook. I bake for my brood constantly and a number of people have requested that I share some recipes, so I’ve decided to include a (mostly) weekly feature where I share a current family-friendly recipe in my house.
Let’s call it Muffins on Monday (Get it? Sugar on Sunday? Tommy James and the Shondells? Anyone? Anyone besides my brother-in-law?) because usually, a current recipe means muffins of some sort. Today it’s not muffins, because the Awesome Blueberry Muffins I wanted to post got eaten up before I took pictures. So instead it’s Soft Sourdough Graham Crackers I mean Baby Cookies OK let’s call them Teething Biscuits that are nicely chewy, which the big kids keep stealing and even I love to dunk in my coffee. Bonus if you have a toddler working on molars.
Bitsy’s Soft Sourdough Teething Biscuits
Necessary: a rolling pin, a fork, and a big cookie sheet. And an oven at 375⁰F.
Handy-Dandy: a pizza wheel cutter, and parchment paper to roll out on. Clean counter tops! Hurray!
1 cup freshly fed Sourdough Starter (or fake it by mixing 1 cup buttermilk with 1 cup whole wheat flour)
2 oz. (half a stick) soft unsalted butter (I’m obsessed with Kerrygold)
1/3 cup raw honey
1/4 cup molasses*
heaping 1/2 tsp cinnamon, or any spice you like
1/4 tsp sea salt
1/2 tsp baking soda
1 ½ cup white whole wheat flour, approximately
*I prefer Blackstrap molasses. I made the first batch with some leftover Grandma’s Original, which is definitely not blackstrap. I made the second batch with Wholesome Sweeteners Organic Blackstrap Molasses. Sally tasted the dough and said, “Wow that sure is too much molasses for me!” And yet her rate of requesting the finished product (“I’m teething my grown-up teeth, right Mommy? So I need some of Bitsy’s biscuits.”) sure has not declined.
Method to the Madness
- Cream the soft butter and beat in the honey and molasses.
- Beat the starter or fake starter into the butter mixture. Sift the salt, soda, and cinnamon over this and mix well.
- Start adding the dry flour, half a cup at a time, until a dough forms. You want a dough that will be stiff enough to roll out. How much flour you use really depends on the nature of your sourdough starter. The first time I made this my starter was pretty thick, so I only used 1 and 1/3 cup flour. The second time my starter was much thinner and I used almost 2 cups of flour to get the dough to the point where I knew after chilling I could roll it out.
- Chill the dough for at least 30 minutes. I usually let it sit in the fridge for about an hour. If you are concerned with reducing the phytate content of your flour and making it as nutritious as possible, try leaving it out on your counter overnight. (If you do, let me know what happens. I haven’t tried it yet.)
- Preheat oven to 375⁰F. Roll half the dough out, about as thin as you can get it. I try to roll it thinner than a commercial graham cracker. See Batch 1.
- Use the pizza wheel or a knife to trim the dough into a rectangle that will fit your cookie sheet. Make columns and rows of crackers whatever size you want them. (This is where the parchment comes in handy. I don’t bother to separate the crackers. I just bake them in one big piece and break them apart later.)
- Pierce each piece all the way through a few times with a fork.
- Move the parchment directly onto your cookie sheet. Bake for about 10 to 12 minutes. Cool on the sheet until you can lift the parchment directly onto a rack.
- When the biscuits have cooled enough to touch, break them apart along the pizza-wheel lines you made before baking. Or just cut over the same lines again with your pizza wheel, and eat the scraps.
This made almost a full gallon-sized bag. I’m lucky if these last a school week in my house. If they will last longer in yours, put half in the freezer.
- Repeat with the second half of dough. Store on top of the fridge to keep the kids out of them. Enjoy!