I loved the dough from Abby’s brown butter apple hand tarts so much, I had to make it again. Partly so I could stand in my kitchen and eat pinches of raw brown butter pastry, and partly because I had this crazy idea that if I switched out the white flour for whole wheat, it would make awesome graham crackers.
So that’s what I did, made Abby’s dough recipe, as written, but with whole wheat flour. Then, when it came time to roll them I cut and baked them like cookies.
I happened to have had a bit of chocolate truffle frosting left over from a birthday cake I made that same day (see previous blog post). On a whim I used it as a cookie filling and made brown butter graham cracker sandwiches.
Yum. Very much yum.