Though they don't actually contain graham flour, these crunchy, dunkable crackers have the same texture as graham crackers. They get a twist with the addition of chocolate and coffee.
adapted from Smitten Kitchen
- 2 cups (about 11 ounces) whole wheat flour
- 1/2 cup (about 2 1/2 ounces) all-purpose flour
- 1 cup packed dark brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 7 tablespoons (3 1/2 ounces) cold unsalted butter, diced
- 1/3 cup honey
- 5 tablespoons milk
- 2 tablespoons vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons instant espresso powder
In the bowl of a food processor, combine whole wheat flour, all purpose flour, sugar, baking soda, and salt. Pulse to combine. Add butter and pulse until butter is the size of peas, about 4 to 6 one-second pulses.
In a small bowl, whisk together honey, milk, vanilla, cocoa powder, and espresso powder until combined. Pour into food processor and pulse until dough comes together in a ball. Divide dough in half, wrap in plastic wrap, and let chill in refrigerator for 2 hours.
Preheat oven to 350°F. Place oven racks in bottom and middle of oven. Line two baking sheets with parchment paper. Roll half of dough out onto a well floured surface (dough will be sticky) until 1/8-inch thick. Cut into 4- by 2-inch rectangles. Transfer cookies to baking sheets. Use a chopstick or toothpick to decoratively add holes to top of cookies to resemble graham crackers, if desired.
Bake cookies until browned and dry on top, about 18 minutes. Let cool 5 minutes then transfer to a rack to finish cooling.