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Chocolate Honey Graham Crackers

This is a recipe from King Arthur Flour and is a follow-up recipe to last week – if you made the honey ice cream and want to make ice cream sandwiches this is the perfect cookie to do that with – but these “crackers” are perfect on their own as well, or spread with peanut butter and served with a cold glass of milk.

Ingredients

  • ​​1/2 cup all-purpose flour
  • ​​3/4 cup whole wheat flour
  • ​​1/2 teaspoon salt
  • ​​1/2 cup Dutch process cocoa powder
  • ​​1 1/4 cups confectioners’ sugar
  • ​​1 teaspoon baking powder
  • ​​1/2 cup (8 tablespoons) unsalted butter
  • ​​2 tablespoons honey
  • ​​2 tablespoons cold milk

Instructions

  1. ​​Preheat your oven to 325°F. Have two baking sheets and parchment paper to line them at the ready.
  2. In a medium-sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder. With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until evenly crumbly.
  3. In a separate bowl, combine the honey and milk, stirring until the honey dissolves. Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together. Add additional milk, if necessary.
  4. Turn the dough out onto a well-floured surface and fold it over gently 10 to 12 times, until smooth.
  5. Divide the dough in half. Work with half the dough at a time, keeping the remaining dough covered.
  6. Transfer one piece of dough to a piece of parchment. Roll it into a rectangle a bit larger than 10″ x 14″; the dough will be about 1/16″ thick. Trim the edges and prick the dough evenly with a dough docker or fork.
  7. Repeat with the remaining dough and parchment. Place the rolled-out dough pieces, on their parchment, onto baking sheets.

​​Bake the crackers for 15 minutes, or until you begin to smell chocolate. Remove them from the oven, and immediately cut them into rectangles with a pizza wheel or knife. Transfer them to a rack to cool.

​​Store the cooled crackers tightly wrapped for up to a week, or freeze for up to one month.

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