The Quacker FactoryKeymasterJune 30, 2021 at 11:16 amPost count: 307
Homemade Chocolate Graham Crackers Recipe
• 2 1/2 cups all-purpose flour (see note)
• 1/2 cup unsweetened cocoa powder natural, not Dutch-process
• 1 tsp baking soda
• 1/2 tsp salt
• 7 tbsp unsalted butter, chilled and cut into small pieces
• 1 cup plus 1 tbsp granulated sugar divided
• 6 tbsp milk (any will do)
• 2 tsp vanilla extract
• Whisk together flour, unsweetened cocoa powder, baking soda, and salt in a large bowl. Cut in the chilled butter pieces using a pastry blender, two forks, or your fingers until they’re around pea-sized or smaller. The mixture will not be uniformly smooth and that’s okay.
• In a separate bowl, mix together one cup of sugar, milk, and vanilla extract until evenly combined.
• Pour the wet ingredients into the bowl with the flour/butter mixture and mix (ideally using an electric mixer) until the batter forms a ball of dough. At first the mixture might look too crumbly and dry, but after 30 seconds it will moisten and start to become a cohesive, not-sticky dough. If it’s still too dry, add additional milk one tablespoon at a time until the dough forms.
• Chill dough for at least one hour, up to overnight. If chilling for a longer time frame, you may need to leave the dough out at room temperature for a short period of time until it warms up a bit and becomes rollable.
• Once the dough has chilled, preheat oven to 350°F.
• Roll out the dough on parchment paper until dough is approximately 1/8″ thick, or thinner if you prefer. Cut dough into squares using a pastry/pizza wheel, and using the tines of a fork, lightly imprint dotted line rows into tops of the grahams.
• Transfer the parchment paper onto a baking sheet and arrange a bit of space between each graham cracker. Sprinkle remaining granulated sugar over top of each cracker, and lightly press down sugar on the surface with the back of a spoon so it adheres.
• Bake for 14-18 minutes, or until the edges are firm and the centers spring back lightly when pressed. They will not be totally hardened coming out of the oven, but will crisp and firm up additionally as they cool. Store in an air-tight container only when cooled completely.
Flour: You can substitute in whole wheat or white whole wheat flour for up to half of the flour content here to be more in line with “traditional” graham crackers.
Cocoa powder: Natural unsweetened cocoa powder is used here because its acidity is necessary for the baking soda to react. Dutch-process cocoa has a neutral pH and would not work.
Rolling: I’ve found rolling out the dough onto parchment paper generally eliminates the need for flouring the work surface here, though do give it (and your rolling pin) a dusting if you feel your dough might stick otherwise.
(This recipe was acquired from mysequinedlife.com)
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