Chocolate Graham Crackers
You're probably thinking, "Why would I ever make graham crackers from scratch when you can buy them anywhere for under $5 per box?". Well, I want you to make these at home because homemade crackers are far more delicious than their store bought counterparts could ever be!
I made these crackers to use them in my icebox cake recipe but I'm not gonna deny that I've nibbled on a bunch. They are so crunchy, with bold chocolate flavour. You'd want to just stash them in a jar to snack on their own.
Chocolate Graham Crackers
Ingredients:
3/4 cup Whole Wheat Flour
1/4 cup AP Flour
1 stick Butter (cut in cubes)
1 tsp Baking Powder
1 cup Icing Sugar
1/2 cup Cocoa Powder
1/2 tsp Salt
1/2 tsp Cardamom
1/2 tsp Cinnamon
4 tbsp Milk
2 tbsp Honey
How to:
- In a bowl, mix together both kinds of flour, icing sugar, salt, baking powder, cardamom, cinnamon, and cocoa powder. Cut in the butter in the dry mixture. Flatten the small pieces by pressing between your fingers. The end result should have the butter chunks in the size of peas.
- In another bowl, mix together the milk and honey until well incorporated.
- Pour the milk mixture in the bowl of flour mixture. Mix well with fork at first and then eventually use your hands to form a dough. Once large clumps form, turn out the mixture on a clean and dry surface. Start kneading until the dough has a nice smooth surface.
- Preheat your oven to 325 degrees F.
- Divide the dough into 2 portions. Using two sheets of parchment paper, flatten the dough in between the parchment papers with a rolling pin. The dough should end up being quite thin - about 1/8th of an inch.
- Using a nice or a pasta cutter, slice the dough into rectangles (the same size as store bought graham crackers) about 6x3 inches. Poke holes using a fork to prevent air being trapped in the dough.
- Carefully transfer the dough on a parchment paper lined baking sheet. Bake for 15 minutes. Transfer crackers to a cooling rack. They will get crispy when cooled.
- Enjoy!