Tuesday, March 29, 2011

Chocolate Graham Crackers

I have said before that my family is into crackers. Some people are into fine wine. Others have a palate for a perfectly grilled steak. What makes my family tick? Crackers.

This means that I have been testing out all sorts of cracker recipes, including some attempts of my own, to discover delicious crackers that can please the masses...or at least the four of us.

This past week I baked Chocolate Graham Crackers and today I find myself making them yet again. We devoured them. They were amazing.
The recipe comes from one of my all time favorite cookbooks, King Arthur Flour Whole Grain Baking.
Everything I ever try from this book comes out just right and we have never made anything from this cookbook that we did not like.

I did tweek the recipe just a bit. I will give my version in italics.

1 cup whole barley flour
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
I did not use the unbleached flour. Instead I used 1 1/2 cups of whole wheat along with the barley flour.
1 cup dutch-process cocoa (I used natural process cocoa and liked the results!)
1 cup brown sugar (I used rapadura)
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (mine was salted)
1/3 cup milk
1/4 cup honey
1 Tbs vanilla

All you have to do is combine the flours, cocoa, sugar, powder, and salt in mixing bowl with the paddle attachment. You could also use a food processor or good old fashioned pasty cutter. 

Cut in the butter. 

Stir in the wet ingredients. And, knead or mix until smooth. 

Divide the dough into two sections.

Roll out onto baking sheets (I have found stone works best).  You can roll them out anywhere between 1/8 and 1/16 inch thick. Really it is however you like the cracker to be, thin and crispy or thicker and cakier. 
I go ahead and use a pizza cutter to cut my crackers. I use a fork to poke decorative holes in them for fun. 
Chill the dough in the fridge for one hour. 

Bake at 350 degrees for 12-14 minutes. 

Enjoy warm with a cold glass of milk! These last for several days in a air-tight container as long as you can keep your hands off them! 

*Note~ I like to soak my grains prior to baking with them. This recipe did not call for the soaking of grains and I have yet to adapt it. If anyone has a good adaptation of this recipe with soaking I would love it if you shared! I will keep working on my own adaptation and share when something works! That could be a while..... :) 

Baby Finn NOT holding still for a photo as he ate his new favorite snacking cracker.

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