I’m really feeling the love bug now. Hearts are all over our house and the two boys that live with me are not loving it. Apparently even a four year old has a strong opinion on what colors and shapes are and aren’t aloud in the house… Good news is there wasn’t a bone in his body that was against these chocolate graham crackers.
First thing you should know… I have big plans for these. BIG plans. That include at least two more recipes AND a printable! So you might want to keep checking back OR sign up for email updates over on the left side of my blog. That way you can keep up to date with all of the latest and greatest here at One Sweet Appetite.
I decided, that since these are for Valentines day, I would use this cute little cutter to give them a soft romantic feel. This picture doesn’t do this justice. This cutter barely fits around my pointer finger. It’s that itty bitty. Anything that small is just too adorable.
Now, let’s talk storage. You can either put these into a ziplock and eat right away, or you can layer them in an air tight container and pop them into the freezer. Easy as can be! Because we are such a small family we chose to freeze half of the finished cookies to keep us away from the temptation of munching on the crunchy little treats.
Pour a nice big glass of milk and dip away!
Chocolate Graham Crackers
- 1-1/4 cup flour
- 1/2 teaspoon salt
- 1/2 cup dutch cocoa
- 1-1/4 cup powdered sugar
- 1 teaspoon baking powder
- 1/2 cup butter softened
- 2 teaspoons honey
- 2 teaspoons milk
Preheat your oven to 325 degrees.
Combine the flour, salt, cocoa, powdered sugar, and baking powder in the bowl of an electric mixer fitted with the paddle attachment. Give it a slow mix.
Add the butter and stir until pea sized clumps are formed in the dry ingredients.
In a separate bowl mix the honey and milk until the honey dissolves. Stir into your dry ingredients until a dough forms. Split dough into two.
On parchment cut to the size of a cookie sheet (or a silicone mat) roll the dough into a large rectangle. Prick with a fork to prevent bubbling. Bake for 12-15 minutes, or until you start to smell chocolate.
Immediately cut into squares or desired shape. Make sure you do this while they are warm as they will crisp up fairly quickly as they cool.