Like their store-bought counterparts, these graham crackers have a mild chocolatey flavor while still retaining that slightly salty, honey-tinged wheatiness of a regular graham cracker. Graham flour is a type of whole wheat flour developed by Rev. Sylvester Graham. It's a true whole grain flour—each part of the wheat berry is present: the germ, endosperm, and bran. It's a coarsely ground flour. You can substitute whole wheat flour here for graham flour, but I like the nuttiness that graham flour imparts. Bob's Red Mill makes a graham flour that's available via their website and at many health food stores.
Feel free to use whatever cookie cutters you'd like with the dough, though your yield may very depending on size and shape. The cookie yield below is for an approximately 2-inch scalloped cookie cutter.
Cookies will be slightly soft upon removal from the oven, but they firm up upon cooling.
This recipe is adapted from Liz Gutman's fantastic version.
- 1 3/4 cups (7 7/8 ounces) all-purpose flour
- 1/4 cup (1 ounce) unsweetened cocoa powder, plus additional cocoa powder for flouring surface
- 1 cup (4 1/4 ounces) graham flour
- 3/4 cup (6 ounces) dark brown sugar, tightly packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 5 tablespoons unsalted butter, cold, cubed
- 1/4 cup (3 ounces) honey
- 1/4 cup (2 ounces) whole milk
- 1 tablespoon vanilla extract
- 1 tablespoon sugar (optional)
Preheat oven to 350°F. Combine flours, cocoa, sugar, baking soda, and salt in the bowl of a food processor and pulse until thoroughly combined. Add butter and pulse, scraping down sides as necessary until pea-sized chunks remain, 1 to 2 minutes.
In a medium bowl whisk together honey, milk, and vanilla until thoroughly combined. Stream mixture into the food processor while running; dough should come together in a ball after a minute or two. If you have trouble getting the dough to fully come together, transfer the mixture to a large bowl and work any additional floury bits into the dough clump by hand (as you would with pie dough). Divide dough into two balls, flatten into large disks, wrap in plastic wrap and refrigerate until dough is slightly firm, about 30 minutes.
On a large surface lightly floured with cocoa powder roll dough out to 1/8” thick. Using your biscuit or cookie cutter, cut out 48 rounds and transfer to parchment lined baking sheets.
Prick cookies with a fork and bake for 8-10 minutes or until dry to the touch. Halfway through baking remove cookies from oven and sprinkle with granulated sugar, if desired. When cookies are done remove from baking sheet and transfer to wire rack to cool completely. Store in an airtight container for up to 3 days.
electric stand mixer, parchment paper, wire cooling racks, 2 inch scallop-edged cookie or biscuit cutter