Whole Grain Animal Crackers Recipe

Looking for an easy Whole Grain Animal Crackers recipe? Learn how to make Whole Grain Animal Crackers using healthy ingredients.


Submitted by boucledor

Makes 10 servings



Adapted from: http://cilantropist.blogspot.com/2011/02/whole-grain-animal-crackers.html

Recipe Ingredients for Whole Grain Animal Crackers

3/4 cup Stone ground whole wheat flour
1/2 cup All-purpose flour
1/4 cup Flaxseed Meal
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/2 stick butter, room temperature
1/2 cup Turbinado Sugar
1 large egg
1/2 tsp vanilla extract

Recipe Directions for Whole Grain Animal Crackers

  1. In a medium bowl, whisk together the first 6 ingredients, and set aside. In the bowl of a stand mixer cream together the butter and sugar for about 2-3 minutes, then add the egg and vanilla extract and continue to mix. With the mixer on low speed, add the dry ingredients (flour mixture) in two additions, and then mix until the flour is just incorporated. Turn the dough out onto a lightly floured surface and shape it into a ball; flatten the dough ball into a 1-inch thick disk and wrap it tightly in plastic wrap. Refrigerate the dough at least 2 hours or overnight.

  2. When ready to bake, preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper or a silicone liner . Remove the dough from the refrigerator and let it warm up for a few minutes; then roll the dough out on a lightly floured surface to a thickness of about 1/8 inch. If the dough sticks to the rolling pin or starts to crack, just dust the top of the dough with a little flour.

  3. To cut out the animal shapes, dip each cutter in flour, then press into the dough. (I find if I press it into the dough, and then wiggle it from side to side a bit, it helps me to remove the dough surrounding each animal.) If you are using the cutters from Williams and Sonoma, you will press the cutter into the dough, and then depress the plunger to imprint the animal features. Working quickly and carefully, use a spatula to transfer the cookies to the lined baking sheet. You don't want the dough to get too warm and stick, but the cookies are also delicate and can break easily. (Squeeze together any dough scraps and put them back in the fridge to re-roll for your next cookie batch.)

  4. Place the baking sheet in the fridge for 30-40 minutes or in the freezer for 15 minutes; then bake at 350 degrees for 7-9 minutes, or until the edges are just lightly golden and cookie is slightly puffed. Transfer baking sheet to a wire rack to allow cookies to cool completely. Cookies will keep in an airtight container for about 1 week.

Categories

Snacks

Nutrition Facts
Serving Size 38.1g
Amount Per Serving
Calories
154
Calories from Fat
62
% Daily Value*
Total Fat
6.9g
11%
Saturated Fat
3.2g
16%
Trans Fat
0.0g
Cholesterol
33mg
11%
Sodium
164mg
7%
Potassium
66mg
2%
Total Carbohydrates
20.3g
7%
Dietary Fiber
1.5g
6%
Sugars
7.2g
Protein
3.0g
Vitamin A 3% Vitamin C 0%
Calcium 2% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
    Bad points
  • High in saturated fat
  • High in sugar
  • Contains alcohol
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