I love graham crackers, but the chocolate ones from the store don't really do it for me. They're not really chocolatey enough to be dessert, but they're too sweet to eat with savory stuff like cheese. This recipe from weelicious is more like a cookie (kind of a light shortbread, even), but that's fine with me.
There are some times in life when it's worth it to use the food processor; this is one of those times. Same for rolling out a dough between two sheets of parchment. Just take my word for it.
Chocolate Graham Crackers
(makes 2 cookies sheets worth)
Ingredients:
- 1 c whole wheat flour
- 1 c white flour
- 1/2 c cocoa
- 1/2 c brown sugar
- 1 t salt
- 1 t cinnamon
- 1 t baking soda
- 1 stick butter (I used frozen), cut up a bit
- 1/4 c honey
- 1/4-1/2 c warm water
Instructions:
- Combine all ingredients in the food processor. Start with 1/4 c water. If a nice ball doesn't come together after a minute or two of processing, slowly add more water.
- Roll out the dough between two sheets of parchment until it's between 1/4 and 1/8 inch thick. Divide it between two baking stones or cookie sheets, using the parchment under the dough. Score it with a knife or, if you are a full-time blogger, cut it out with adorable, tiny, cookie cutters.
- Bake at 350 degrees for about 15 minutes (depending on the thickness of the dough and how crunchy you like your cookies), rotating the stones halfway through if they are on different levels of the oven.
- Cool completely and break along score lines.
Enjoy,
Tofu
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