Arky Arky
Originally uploaded by ~ Paige ~ will hopefully be back on Friday
Did everybody eat animal crackers as a kid or what? I know I sure did and I thought the circus them of the box was great too. I played with the box as much as I played with the cookies before I ate them. These little cookies are just slightly sweet but fun to eat. I remember floating them in milk and pretending they were swimming across a river. haha! Then I would eat them.
I was reading up on Animal Crackers and found out that they are sometimes called "Circus Crackers", other times simply "Animals."
1902 the now-familiar box was designed for the Christmas season with the innovative idea of attaching a string to hang from the Christmas tree. This idea took off and is now popular today but we like to use the sting as a handle to tote the crackers around with. It was a neat gimick idea to hang it from a christmas tree though.
Fun Animal Cracker Facts
- More than 40 million packages of Barnum's Animal Crackers are sold each month.
- In total, there have been 54 different animals represented by animal crackers since 1902.
- Animal Crackers are exported to 17 countries worldwide.
- There will probably always be lions and tigers, bears and elephants.
- Today each package contains 22 crackers with a variety of animals.
- The Koala Bear joined the 18 other animals in September 2002.
- There have been three different and limited edition boxes produced in the last decade Endangered Animals box in 1995, the Chocolate Zoo in 1997 and the Marine Collection in 1998.
- Purity of the ingredients: Flour, sugar, shortening, corn flour, whey solids, salt, leaving and oil-of-lemon combine to make a not-too-sweet-cracker/cookie.
- In 1948 the company changed the product name to Barnum's Animal Crackers a designation still used today.
- The crackers are baked in a 300 foot long traveling band oven. They are in the oven for about four minutes and are baked at the rate of 12,000 per minute.
- 1/2 cup rolled oats
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter
- 2 teaspoons honey
- 1/4 cup buttermilk
- In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
- Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.
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