Oh yes you can.
Yes, you can make chocolate graham crackers that look like the ones from the box, but taste way better. I made some graham crackers last week to go with a chocolate chip cookie dough dip and I promised to give you the recipe. And, yes, it was as good as it sounds.
This was not a difficult recipe at all to make, but there were a couple of techniques involved in this recipe that take just a bit more time. I did have to cut the butter into the dry ingredients. This shouldn’t be a deal breaker. It does take a few minutes, but totally worth it for these little crackers. I will admit, I did have to look around a bit for my pastry blender – not a tool I use every day.
The recipe said to roll the dough out to 1/16th inch thick. So how the heck does one make sure that is done correctly? Aha, I have the answer for you. I use these little rolling pin rings that help out. Ever heard of them? This makes it sooooo easy to not only have the right thickness, but to make sure that the dough is even. I have learned the hard way that if the dough is not even, then it doesn’t bake evenly. And you do want perfect little crackers.
I actually bought regular graham crackers from the store and used them as a pattern so I had the right size; I wanted to be authentic. I cut the crackers into 2 ½ inch squares, but I took my pizza cutter and made a line up the center of the cracker so they would break into smaller rectangles just like the store bought ones! These are too cute and too delicious not to make! This recipe is from the King Arthur Flour website.
1/2 cup unbleached all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
1/2 cup Dutch-process cocoa
1 1/4 cups confectioners’ sugar
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
2 tablespoons honey
2 tablespoons cold milk
Preheat your oven to 325 degrees. Cut two pieces of parchment paper to fit in your cookie sheets or use silpat. In a medium bowl, whisk the flour, salt, cocoa, sugar, and baking powder together. Cut the butter into the flour mixture using a pastry blender. Next, combine the honey and milk in a small bowl stirring until the honey dissolves completely in the milk. Add the liquid into the bowl with the dry ingredients and mix in with a fork until the dough comes together. You might need to add a little more milk if the dough 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 and keep the remaining dough covered in the bowl. Transfer half the dough to a piece of parchment or silpat. Roll the dough into a rectangle shape until it is 1/16-inch thick. (It will be approx. 10 x 14 inches.) Trim the edges and prick the dough evenly with a fork. Place the rolled-out dough pieces on the lined baking sheet. Repeat with the remaining dough.
Bake the crackers for 12-15 minutes, or until you begin to smell chocolate. Mid-way through baking, sprinkle top of crackers with sugar. Remove from the oven, sprinkle with a little more sugar and immediately cut them into rectangles with a pizza wheel or knife. Transfer to a cooling rack. Makes about 30 crackers (2 1/2” square).