Chocolate graham crackers, because Jackson asked so nicely..

Last night before bed, Jackson affably asked for chocolate crackers and I knew exactly how to oblige. I’ve been sitting on this recipe for a while now and I’ve been making it a point to test new things. My phone has hundreds of pages of recipes saved, not all of which I’ve yet worked through. So we said tomorrow when the sun comes up, we’d make some chocolate crackers.


These days I really like to keep things as simple as possible, so when a recipe can be almost completely prepared in the food processor or mixer, I’m a happy mommy. Simple preparation and simple ingredients are the foundation of my style of cooking and blogging has helped me to realize this.


I’ve never been one to overcomplicate things in the kitchen and when I do, it usually ends up a disaster. I can’t think of an instance offhand when it was rendered completely inedible, but I know it’s happened. So in the compost it goes because my chickens don’t care for table scraps, with their highly refined palates.


But little man loves to be in the kitchen and if you turn your back on him, you might end up with some celery seed in your cake batter. Today I just handed him the phone and let him snap pictures and we were able to avoid any cross-cuisine contamination. I cannot wait for the day when he understands and can be the extra hands in the kitchen. Mommy’s little sous chef.

Chocolate Graham Crackers
These crackers were a bit softer than you may be expecting when baked for 15 minutes. If you like a crisper cracker, increase baking time an extra 2-3 minutes.

1 cup whole wheat flour
1 cup all purpose flour
1/2 cup cocoa powder
1/2 cup dark brown sugar, packed
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup cold butter, cubed
1/4 cup honey
1/4-1/2 cup water
A little sugar for sprinkling (optional)

Preheat oven to 350 degrees.
Add all dry ingredients to food processor and pulse to combine.
Add cold butter cubes and pulse until it resembles coarse meal.
Add the honey and 1/4 cup water and continue to pulse until it all combines. If dough is still too crumbly, add more water 1 tablespoon at a time and pulse until the dough comes together as one.
Remove and shape the dough into a flat disk and wrap with plastic. Chill 30 minutes to allow to rest and hydrate.
Roll dough out until 1/4 inch thick flouring work surface and top of dough as needed to avoid sticking. Use cookie cutters or a fluted pastry wheel to cut shapes and a fork to poke holes in the crackers.
Place cookies on a parchment lined baking sheet and sprinkle with extra sugar if using, then bake for 15 minutes.
Cool crackers and serve or store.
If you would like to freeze the crackers to be cooked later, after cutting them out and sprinkling them with sugar on a parchment lined baking sheet, place in the freezer for about 20 minutes. Fold them up, parchment and all and transfer to a ziplock bag. Store until ready to use, for up to 4 months. When ready to bake, unroll parchment on a baking sheet and add an additional 1-2 minutes baking time.

Adapted from weelicious


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