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.
- 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
- Preheat your oven to 325°F. Have two baking sheets and parchment paper to line them at the ready.
- 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.
- 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.
- Turn the dough out onto a well-floured surface and fold it over gently 10 to 12 times, until smooth.
- Divide the dough in half. Work with half the dough at a time, keeping the remaining dough covered.
- 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.
- 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.