Animal crackers from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Can substitute whole wheat flour for graham flour.

  • ashallen on May 24, 2022

    Makes thin, very crispy-crunchy cookies that stayed crisp even after a few weeks in a box on the counter. Dough was a little sticky right after mixing but handled nicely after chilling 24 hours. Flavor is definitely more interesting than that of store-bought animal crackers - I liked the oats and spices - though still gentle. I used white whole wheat flour but a more flavorful whole wheat flour would have been good (and the extra texture from the suggested graham flour would have been great). Unfortunately these have a stronger baking soda flavor than I prefer - it's definitely a dominant part of the flavor - so I won't make them again for that reason. That flavor softened a bit after the cookies sat overnight and is less noticeable if you dip them in a cup of tea. I skipped lining my cookie sheets with parchment paper as suggested by the recipe and had to be careful when removing the cookies - they definitely wanted to stick!

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