Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder, plus more for rolling out dough
- 1 cup graham flour (see post for link to one I used)
- 3/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons cold unsalted butter, cubed
- 1/4 cup honey
- 1/4 cup milk
- 1 tablespoon vanilla
- Sparkling or granulated sugar, for sprinkling
Instructions
- In bowl of food processor, pulse all-purpose flour, cocoa powder, graham flour, brown sugar, baking soda and salt to combine. Add cubed butter and pulse just until butter is size of small peas.
- In separate small bowl, whisk honey, milk and vanilla to combine. With food processor running, slowly pour in honey mixture. Continue to process 1 to 2 minutes just until dough forms. Divide dough in half. Shape each half into flattened disc and wrap tightly in plastic wrap. Refrigerate at least 30 minutes until dough is slightly firm.
- Meanwhile, heat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Sprinkle work surface with cocoa powder. Unwrap one dough disc and roll out into rough 1/8-inch-thick rectangle. With pizza cutter or sharp knife, square off edges of dough, then cut dough into 2-inch squares. Transfer squares to prepared baking sheet. Repeat with remaining dough disc.
- Use fork to prick several holes in each square. Bake 10 minutes, sprinkling tops of crackers with sugar halfway through baking (if desired), until crackers are baked through. Cool 1 minute on baking sheets, then transfer to cooling rack to cool completely.
- Store fully cooled crackers in airtight container at room temperature up to 3 days.