It’s cold and rainy and just plain dreary outside today here in Milwaukee. So much for getting outside and spending some quality time in our gardens. To make the best of the day I think I need to get the house smelling of chocolate and comfort. These chocolate graham crackers were one of the best recipes I (well actually Lisa) discovered over the past year. The most difficult part of the recipe is waiting for them to cool down to a nice soft crunch before devouring the entire plate!
Chocolate Graham Crackers
½ cup all purpose flour
¾ cup whole wheat flour
½ teaspoon salt
½ cup dutch-process cocoa
1 ¼ cups powdered sugar
1 teaspoon baking powder
½ cup (1 stick) unsalted butter
2 tablespoons honey
2 tablespoons cold milk
Preheat the oven to 325°and line two baking sheets with parchment paper or Silpats.
Whisk together the flours, salt, cocoa, sugar, and baking powder in a mixing bowl. Using a pastry blender 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 a little more milk, ½ teaspoon at a time if necessary, to make the dough pliable but not sticky.
Turn the dough onto a well-floured surface and fold it over gently until smooth. Divide the dough in half, keeping the other half covered with plastic.
Put your half of dough onto the parchment paper or Silpat, and roll it into a rectangle about 10 x 14 inches. The dough will be about 1/16 of an inch thick (pretty darn thin). Trim the edges and prick the dough evenly with a fork. Repeat with the remaining half of dough on the other piece of parchment. Place the parchment/dough on a baking sheet, and bake for 15 minutes or until they begin to brown. Immediately cut them into rectangles with a pizza wheel or knife. Transfer on a rack to cool. They should crisp up as they cool down.