My langham ladies and I like to have a weekly tradition of ‘family dinner’ on monday nights. It’s so sweet to spend a night just us four hanging out together.

The past two weeks I have been house-sitting which I have really enjoyed (having my own BIG kitchen has been a major plus! Which I’m sure will take some adjusting when I return to langham) but I have missed the girls a lot!

I just got really lucky to have such great housemates. Here is some pictures of us making desert at a past family dinner…who says smores are only for camping.


You cant get graham crackers in Australia, and smores aren’t smores without graham crackers so I used a recipe adapted from here.

make smores and laugh with the ones you love! Cant wait to be back with these girls 🙂

Graham crackers

Makes 10 4 x 4.5-inch graham crackers

2 1/2 cups plus 2 T all-purpose flour

1 cup dark brown sugar

1 t baking soda

3/4 t coarse salt

7 T (100 grams) unsalted butter, cut into 1-inch cubes and frozen

1/3 cup apple juice concentrate syrup (or honey I just didn’t have enough in the house)

5 T  milk full-fat

2 T vanilla extract

1 T cinnamon

Make the dough: Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the syrup, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. (yummy as well try not to eat to much of the dough before its in cookie form or you will get a stomach ache like I did)

Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.

Roll out the crackers: Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Cut into cracker shapes.

Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough.

preheat the oven to 350°F.

Decorate the crackers: Mark a vertical line down the middle of each cracker, being careful not to cut through the dough (for the traditional cracker shape). Using a toothpick or skewer (I like to use the blunt end of a wooden skewer for more dramatic dots), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.

Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. [Be safe, check them sooner. I burnt my first batch and nobody likes a burnt cracker!]