Empty My Fridge
Easy Chocolate Graham Crackers Recipe – Better than Store‑Bought
Ingredients
- Sugar1 ¼ cups
- Whole wheat flour¾ cups
- Flour½ cups
- Cocoa powder½ cups
- Baking powder1 tsp
- Salt½ tsp
- Butter½ cups
- Honey2 tbsp
- Milk2–3 tbsp
Instructions
- Preheat the oven to 325°F (165°C) fan-assisted and line 2 baking sheets with parchment.
- In a large bowl, whisk together the powdered sugar, whole wheat flour, all-purpose flour, cocoa powder, baking powder and salt.
- Rub the cold diced butter into the dry ingredients until the mixture looks like coarse breadcrumbs.
- Mix the honey and milk in a small bowl, add to the dry ingredients and mix until the dough comes together.
- Roll the dough on a floured surface to about ⅛ inch (0.6 cm) thick.
- Cut into 2½-inch (6 cm) squares. Prick each down the centre lengthwise with a fork and mark the graham pattern on both sides of the lines with a skewer. Transfer to the prepared sheets.
- Bake at 325°F (165°C) for about 15 minutes, until the surface looks dry.
- Cool and store in an airtight container at room temperature for up to 4 days.
Summarized from Bigger Bolder Baking's video. Watch it for the details.
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