Chocolate Graham Crackers
You’ll feel good about serving these graham crackers. Not only is there no hydrogenated oil, but they have a high fiber content from the coarse-ground graham flour. These are not as sweet as cookies and much of the sweetness comes from honey. Because crackers are drier than cookies, milk is the perfect complement.
If you would like to serve something sweeter, sandwich two of these crackers with frosting.
1 1/2 cups all purpose flour
1 cups graham flour
1/2 teaspoons salt
1/2 teaspoons baking soda
1/4 cups cocoa
3/4 cups butter
1/3 cups granulated sugar
1/3 cups brown sugar
3 tablespoons honey
1 teaspoon vanilla extract
1 large egg
For the sugar topping:
2 tablespoons butter, melted
1/4 cup granulated sugar
- Mix the dry ingredients together in a medium bowl.
- With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. Then add the honey, extract and egg and beat until combined.
- Add the dry ingredients to the mixer bowl and beat until a fairly firm dough is made. Wrap the dough in plastic and place it in the refrigerator to chill.
- When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to a scant 1/4-inch thick. Preheat the oven to 350 degrees.
- Use a ruler to mark 3-inch squares. Cut into squares with a sharp knife using the ruler as a straightedge. Use a thin metal spatula to scrape the crackers from the counter. Place them on a well-greased baking sheet with a margin of space to allow for spreading. Use a fork to pierce the crackers as shown.
- For the topping, brush the tops of the crackers with melted butter. Sprinkle the sugar over the buttered tops.
- Bake the crackers for ten minutes or until the edges just start to brown. Remove them to a wire rack to cool.
Baker’s note: Graham flour is a whole wheat flour with lots of fiber from the wheat hull left in. You can substitute your favorite whole wheat flour if you prefer. Different wheat flours will lend a little different texture to the crackers.