Graham crackers are underrated.
Let me put it this way: without graham crackers we would not have s’mores. End argument.
How about some chocolate mocha graham crackers for eventual epic scratch-made s’mores!?
(Ok I’m sorry. The cheesy jokes are out of control.)
((Also, don’t worry. I know the dough is soft. It tore for me, too.
Just roll it on out and try, try again.))
No one says graham crackers must be square. Go crazy! Get creative!
((Confession: I’m acting like I made my graham crackers round on purpose and only to be different. Real life? I didn’t trust myself to cut even squares. Also I had a round cookie cutter. So..you know…do what you’ve gotta do))
It’s so much fun to discover your favorite boxed snacks are way easier to make at home than you think. I’m pretty excited about this situation I’ve got going on. Up next? Marshmallows.
Let’s get crackin’!
Doesn’t matter….as long as we’re eating.
Chocolate Mocha Graham Crackers
Recipe slightly adapted from DIY Graham Crackers
1 cup all-purpose flour (plus about a tablespoon or so until it’s STILL STICKY but manageable)
1/4 cup whole wheat flour or whole wheat flour
1/2 cup packed brown sugar
2 tablespoons cocoa powder
1 tablespoon coffee grounds
**((Fear not, purists. The cocoa powder/coffee grounds are optional and can be reduced/increased to taste))
1/2 teaspoon baking soda
1/4 teaspoon salt
3 1/2 tablespoons unsalted butter, COLD and cubed to make life easier
3 tablespoons honey
2 1/2 tablespoons whole milk
1 tablespoon vanilla extract
1. Place the dry ingredients (through salt) in a large bowl and combine thoroughly
2. Cut the cold butter into the dry ingredients with a pastry cutter, two forks, food processor or your fingers until the butter is evenly distributed and the mixture is a coarse, mealy texture.
3. Combine the rest of the ingredients in a small bowl before adding them to the flour mixture. Stir until the dough just comes together. It will be sticky…that’s ok!!
4. Wrap the dough in plastic wrap and refrigerate for a couple of hours until firm
5. When you’re ready to make your crackers, preheat the oven to 350 degrees F before turning the dough out onto a very well floured surface. You will need more flour sprinkled on the dough and your rolling pin to manage the stick factor. If your dough rips, it’s ok. Refrigerate again so that it’s firm and easier to deal with then try again. Roll the dough into an even 1/8 (ish) inch thick sheet.
6. Cut out whatever shape you want (don’t feel bound by squares!) and place them on a parchment paper-lined baking sheet, leaving about an inch between each piece.
7. Use a fork or some other pokey object to make a dot pattern on top and bake until JUST crisp and slightly browned on the edges (hard to see with the cocoa and coffee…go by feel). Check them at 10 minutes but they may take 15-17 minutes.