Homemade Dark Chocolate Grahams

In the bowl of your food processor (fitted with the blade), dump your flours, cocoa, brown sugar, baking powder, and salt. Process to combine.

Sprinkle the butter pieces over the flour mixture and pulse to cut the butter into the flour.

In a small bowl, combine the milk, honey, and vanilla. Pour onto the butter/flour mixture, then pulse until the mixture is well combined and starts to come together.

Divide the dough into 2 equal pieces and place on plastic wrap. Shape into flat square portions and cover tightly. Refrigerate for one hour.

Preheat your oven to 350 degrees F and remove dough from refrigerator and place on a lightly floured silpat baking mat, or between two sheets of lightly floured plastic wrap. The dough will be very tender, so using the plastic wrap will help things stay together.

Roll with a rolling pin until each piece is approximately 12×15 inches. It will be between 1/8 and 1/16 inch thick.

To cut the squares, use a pizza cutter or pastry wheel, and cut the dough into 3 inch squares.

Carefully transfer them, using a thin spatula, to a parchment-lined baking sheet.

Prick the crackers with a fork. Then sprinkle with granulated sugar.

Bake for about 12-14 minutes or until the edges of the crackers are firm. Let them cool about 5 minutes on the pan, then remove to a wire rack to cool completely. Once they are cool, you can stack them and store the grahams in tins.

Or tie them with a pretty ribbon for a hostess gift.
It’s up to you!