Home Bread-Bakers v115.n042.3

Chocolate Graham Crackers

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 24 Oct 2015 20:58:12 -0700
* Exported from MasterCook *

                       Bread, Chocolate Graham Crackers

Recipe By     :
Serving Size  : 32    Preparation Time :0:00
Categories    : Biscuits/Crackers/Crisps        Bread-Bakers Mailing List
                  Chocolate/Cocoa                 Posted

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1/2           cup  Unbleached All-Purpose Flour -- King Arthur 
Flour, (2 oz)
       3/4           cup  Whole Wheat Flour -- Traditional or White 
Whole Wheat, King Arthur, (3 3/4 oz)
       1/2      teaspoon  salt
       1/2           cup  Dutch-process cocoa powder -- (1 1/2 oz)
    1 1/4           cups  confectioner's sugar -- (5 oz)
    1           teaspoon  baking powder
       1/2           cup  unsalted butter -- (1 stick, 4 oz)
    2        tablespoons  honey -- (1 1/2 oz)
    2        tablespoons  cold milk -- (1 oz)

If you like graham crackers, you'll love homemade graham crackers; 
their taste and texture goes a step beyond store-bought, from "Hmmm, 
good", to "WOW!" Crisp and light, these deep chocolate graham 
crackers are yummy spread with Marshmallow Fluff(r) and peanut butter; 
they also make a wonderful crust for chocolate cream pie.

Preheat your oven to 325F. Cut out two sheets of parchment as large 
as your cookie sheets.

In a medium-sized bowl, whisk together the flours, salt, cocoa, 
sugar, and baking powder. With a pastry blender, two knives, 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 
additional milk, if necessary.

Turn the dough out onto a well-floured surface and fold it over 
gently 10 to 12 times, until smooth. Divide the dough in half. Work 
with half the dough at a time, keeping the remaining dough covered

Transfer one piece of dough to a piece of parchment. Roll it into a 
rectangle a bit larger than 10 x 14"; the dough will be about 1/16" 
thick. Trim the edges and prick the dough evenly with a dough docker 
or fork. Repeat with the remaining dough and parchment. Place the 
rolled-out dough pieces, on their parchment, onto baking sheets

Bake the crackers for 15 min, or until you begin to smell chocolate. 
Remove them from the oven, and immediately cut them into rectangles 
with a pizza wheel or knife. Transfer them to a rack to cool. Store 
the cooled crackers tightly wrapped.

Yield: thirty-two 3 1/2 x 2 1/2" crackers.

Serving Serving: (1 cracker, 17g)

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Per Serving (excluding unknown items): 69 Calories; 3g Fat (40.3% 
calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 
8mg Cholesterol; 51mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.