Graham Cracker Ghosts

Spook your kids this Halloween with easy homemade ghost-shaped graham crackers!  This recipe is for both chocolate graham crackers and regular graham crackers cut into ghost shapes with a cookie cutter.

Can I start by telling you how proud I am of these fun little Ghost Graham Crackers?  It took me a few tries to get this recipe just right, but I finally nailed it! One attempt involved forgetting about the ghost graham crackers in the oven.  Oops!  Burned graham crackers equals NO GOOD!  😉

I dreamed up this snack mix a couple of months ago and finally got around to making it.  There is a version of S’mores goldfish crackers that my kids love (and, admittedly, so do I).  I thought it would be fun to make a Halloween variety with ghosts instead of goldfish!

After unsuccessfully searching the Internet for the tiniest ghost cookie cutter I could find, I decided to take another glance at my collection of cutters.  I found a small tulip cutter that, when turned upside down, looks just like a ghost!  So I saved money and used that instead.

Judah talked about having a Pac-man themed birthday party later this year.  Although I think he now wants a Sklyanders theme, I thought these Ghost Graham Crackers would also be fun for a Pac-man party because of the ghosts.  But, right now, it’s perfect for Halloween!

There are two types of graham crackers – regular and chocolate graham crackers.  Both dough recipes are easy to put together and roll out.  But, I suggest you divide each batch into thirds and roll out one at a time while the others stay chilled in the fridge.  Otherwise, the dough becomes soft very quickly, where it’s difficult to use the cutters.

Try other shapes for other holidays or festivities!  What tiny cookie cutters do you own that would work well for this?

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Graham Cracker Ghosts

Spook your kids this Halloween with easy homemade ghost-shaped graham crackers! This recipe is for both chocolate graham crackers and regular graham crackers cut into ghost shapes with a cookie cutter.

Ingredients

For the Regular Graham Crackers:

• 1 cup whole wheat flour
• 1 1/2 cup all purpose flour
• 3/4 cup packed dark brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter , diced and frozen
• 1/4 cup honey
• 1/4 cup milk
• 1 tablespoon pure vanilla extract

For the Chocolate Graham Crackers:

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup packed dark brown sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 cup unsalted butter , diced and frozen
• 1/4 cup honey
• 1/4 cup milk

Instructions

For the Regular Graham Crackers:

• Process the flours, brown sugar, baking soda and salt in a food processor until combined. Add the butter and pulse until the consistency of coarse meal.
• In a separate bowl, mix together the honey, milk and vanilla extract. Add to the food processor bowl with the flour mixture and process until a dough forms. Turn the dough out onto a floured surface. Divide into three equal parts. Pat each dough ball into a 1/2-inch disc and lightly dust both sides with flour. Wrap individually in plastic wrap and chill for at least 1 hour.
• Working with one disc at a time, remove a disc from the fridge and the plastic wrap. On a floured surface, roll the disc to 1/8-inch thick and use tiny ghost cookie cutter to cut out shapes. Flour rolling pin as necessary. Carefully place each ghost onto a lined baking sheet. Chill in the fridge for 30 minutes, or the freezer for 15 minutes.
• Meanwhile, preheat the oven to 400 degrees F. Remove the chilled baking sheet from the fridge or freezer and place into the preheated oven. Bake on the center oven rack for 10 minutes, or until the crackers are just browned and slightly firm. (Timing depends on the size of the crackers.) Remove from the oven and let cool for 5 minutes. Transfer crackers to wire rack to cool completely, and continue to directions for making chocolate graham crackers.

For the Chocolate Graham Crackers:

• Process the flours, cocoa powder, brown sugar, salt, cinnamon, and baking soda in a food processor until combined. Add the butter and pulse until resembles the consistency of coarse meal.
• In a separate bowl, mix together the honey and milk. Add to the food processor bowl with the flour mixture and process until a dough forms. Turn the dough out onto a floured surface. Divide into three equal parts. Pat each dough ball into a 1/2-inch disc and lightly dust both sides with flour. Wrap individually in plastic wrap and chill for at least 1 hour.
• Working with one disc at a time, remove a disc from the fridge and the plastic wrap. On a floured surface, roll the disc to 1/8-inch thick and use tiny ghost cookie cutter to cut out shapes. Flour rolling pin as necessary. Carefully place each ghost onto a lined baking sheet. Chill in the fridge for 30 minutes, or the freezer for 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Remove the chilled baking sheet from the fridge or freezer and place into the preheated oven. Bake on the center oven rack for 10 minutes, or until the crackers are just browned and slightly firm. (Timing depends on the size of the crackers.) Remove from the oven and let cool for 5 minutes. Transfer crackers to wire rack to cool completely.

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