* Exported from MasterCook *
Bread, Chocolate Graham Crackers
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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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.