I have no explanation for why my children would prefer to eat something that looks like this:

over something that looks like this:

but, what can I say?  It is what it is.

Those are not doggie biscuits.  They are Homemade Scooby Snacks for your kiddo’s lunchbox!  And they hail from Lunch Lady Land… a magical place full of yummy snickety-snax that are perfect for a packed lunch.  Check out the other recipes from this series:

Apple Pie Cups with Cinnamon Streusel
Homemade Pudding Snack Packs
Corn Dog Muffins
Healthy Reese’s Cups
Homemade Gummy Snacks & Juicy Jiggles

My boys fell in love with the idea of eating things that look like dog food when I recently brought home a box of Scooby Snacks from my local grocery store.  They are basically just a thicker graham cracker in the shape of a dog bone.  We can totally do this ourselves!  And end up with something even yummier (homemade always is, right?), and probably a lot better for you.

I tried a few different graham cracker recipes, and found this one to be my favorite.  If you can’t find graham flour…

…I’ve tried substituting whole wheat flour and it works just great!

You will also need a bone-shaped cookie cutter.

Homemade Scooby Snacks
(Homemade Graham Crackers by Brown-Eyed Baker)

1½ cups all-purpose flour
1 1/3 cups graham flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup unsalted butter, at room temperature
2/3 cup dark brown sugar
3 tablespoons honey

I began by creaming the butter, dark brown sugar and honey in my mixer.

Then I just tossed in the remaining ingredients and mixed it all up!

One little tip:  don’t mix it for too long because it will incorporate air that may cause your Scooby Snacks to spread out too much in the oven.  This goes for any kind of cookie that you roll out and cut with a cookie cutter.

So, as soon as the dough came together into a ball, I just rolled it out between two sheets of parchment paper.  I used my rolling pin rings to ensure an exactly even thickness of 5/16″ (I am anal a Virgo).

Cut them out with your handy dandy bone-shaped cutter, and gently peel them off the parchment.   You can re-roll the scraps because you didn’t add any additional flour rolling them out the first (or subsequent) time around.

Place them on a lined baking sheet and fork ‘em.

This is technically called “docking the dough,” and it helps keep them from puffing up.  Also it makes them look more authentic.  Like dog food, that is.

Bake them at 350 degrees for 12 minutes.  Take them out and sprinkle with cinnamon sugar.  Then bake for another 4 minutes.

 I know they look like the dog’s breakfast (sorry, couldn’t resist), but they are soooo super yummy!  They are crumbly and buttery and they have a deep, warm flavor from the dark brown sugar and honey.  The cinnamon sugar is like the icing on the cake!  They are awesome warm from the oven with a cold glass of milk, but they’ll keep really well, (like, for weeks!) in an airtight container.

They were a big hit for my 5- and 3-year olds, so you should definitely try them out!  And, if you like these, be sure to check out the other posts in our Lunch Lady series!