Tuesday, December 10, 2019

Chocolate Dipped Graham Crackers

Ummm.... I'm thinking Christmas S'mores!


Graham crackers are so underrated. For some reason they are mostly only used for S'mores (which are one of the greatest things on Earth), but homemade graham crackers are delicious and addictive and somewhat nutritious thanks to their whole grain content.

Let's make some and then dip them in dark chocolate and sprinkle them with candy cane OK?

If you've never made graham crackers at home before, then I hope you consider it after today. They are surprisingly easy with everything coming together in your food processor or stand mixer. There's just a bit of rolling involved, but no need to cut out any shapes because you just score the rolled out dough and then break the crackers apart along the score lines once baked and cooled!

See? Easy!

Traditional graham crackers are made from graham flour, but you can use whole wheat flour like I have with exactly the same results - no worries.

They're crisp, tender, a bit buttery and sweetened just so nicely with honey. And guess what? They keep for weeks which means you can make them today and still serve them at Christmas! High five to planning ahead!

Chocolate Dipped Homemade Graham Crackers
makes about 40 crackers

1 ¼ cups (160g) whole wheat flour
¾ cup plus 2 tbsp (125) all-purpose flour
½ cup (110g) packed light brown sugar
½ tsp ground cinnamon
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ cup (113g) cold unsalted butter, cut into small pieces
2 tbsp (30ml) honey
1 tsp (5ml) fancy molasses
3 tbsp (45ml) milk
½ tsp pure vanilla extract

Place the both flours, brown sugar, cinnamon, baking soda, baking powder and salt in the bowl of a food processor and pulse to blend (or place it in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed to blend well). Add cold butter and process until it looks like coarse crumbs, or mix on low speed for 3-4 minutes until the butter is down to very small pieces and the mixture looks like coarse meal. Stir together honey, molasses, milk and vanilla extract in a small bowl and add to the flour mixture. Pulse or mix on low until it starts to clump together. It will look dry but should hold together when squeezed in your hand. If it is really dry, mix in 1 teaspoon of milk.

Turn the dough out onto a clean work surface and bring it together in a ball, pressing and squeezing so that it is cohesive. Divide the dough in half and wrap one well with plastic or keep covered as you work with the other one. Roll one portion of dough out to about 1/8-inch thickness between two sheets of parchment paper (or on a lightly floured work surface). Remove the top layer of parchment paper. Using a ruler and a sharp knife, slice the dough into 2 ¼-inch (5.5 cm) wide strips. Then slice across each strip to create 2 ¼-inch squares. Do not trim away the excess uneven dough along the sides. You should have about 20 squares per sheet depending on how thin you rolled the dough. Slide the parchment with the rolled-out dough onto a cookie sheet. Use the tines of a fork to make small holes down the center of each square. Place the baking sheet in the refrigerator for about 20 minutes until cold and firm. Repeat with other half of dough.

Preheat your oven to 350°F.

When ready, remove baking sheet from refrigerator and bake for 15-20 minutes until evenly browned. Don’t be shy about letting them get brown because under-baking will leave you with soft cookies. The edges might get dark before the center squares are cooked enough, but you can save those as a chef’s snack. Or you can remove the pan from the oven, carefully pull away the baked edge crackers and then continue baking until the center squares are done. The longer you bake them, the more crisp they will be. Transfer baking sheets to a wire rack to cool completely (they will crisp up as they cool) and then break away squares along the score lines. Store in an airtight container for about a week.

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