HomeClasses and AppearancesContact UsOne to One with ElizabethMember Area
Baking and Cooking Tips
All Recipes
Breads, Quick
Breads, Yeast
Breakfast Recipes Brownies/Bar Recipes
Cake Recipes
Cookie Recipes
Cracker Recipes
Dessert Recipes
Free Recipes!
Holiday Cookie Recipes
Holiday Recipes
Main Course Recipes
Pasta Recipe
Pie Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes

Home | Blog | (free recipe) Chocolate Graham Crack . . .

(free recipe) Chocolate Graham Crackers

Printer-Friendly Format

January 28, 2013

One of my favorite chocolate cookies isn't really a cookie at all. It's a cracker: the chocolate graham cracker. Yup, those crisp, not-too sweet treats from childhood, are my favorite chocolate "cookie." 


For delicious crackers, here are a few things to keep in mind to ensure success:

  • Use cold fat (butter or dairy-free shortening). Like pie crust or biscuits, crackers are best when made with cold fat. The tiny pieces of cold fat release steam during baking helping to leaven the crackers.
  • Roll the dough into a thin sheet. Thin dough = crisp crackers. Thick dough yields a more shortbread-type cookie than a crisp graham cracker.
  • Dock and score the dough before baking. After rolling the dough into a large, thin sheet, score it with a pizza wheel and dock (prick) it all over with a fork before baking. Once the crackers are baked, it's easy to snap them apart along the score-lines. Sometimes they even pull apart during baking.

Allergy-free Modifications: This recipe is naturally free of most common allergens. It does, however, contain dairy. To make the crackers dairy-free, replace the butter with shortening and the milk with a dairy-free alternative.

Chocolate Graham Crackers

Click above to get the recipe!

Printer-Friendly Format