Chile-cocoa Graham Crackers


For Chile-Cocoa Graham Crackers: 1 3/4  cups graham flour (see Notes) 1/3 cup  oat flour (see Notes) 1/4 cup  unsweetened cocoa powder, preferably natural (see Notes) 1/4 cup plus 2 tablespoons  sugar 1/2 teaspoon   salt 1/2 teaspoon   baking powder 1/4 teaspoon   baking soda 6 tablespoons   cold unsalted butter, cut into 1/2-inch cubes 3 tablespoons   low-fat milk 3 tablespoons   honey 1/2 teaspoon   vanilla extract For Topping: Pinch of   salt 1 tablespoon   sugar 1/4 teaspoon   ancho chile powder (see Notes) or regular chili powder 1/4 teaspoon   ground cinnamon Notes: Graham flour is 100% whole-wheat flour. Before milling, the bran and germ are coarsely ground and the endosperm is finely ground; all are recombined to create a flour with a texture and flavor like wheat bran. Oat flour is made from finely milled whole oats. Look for both near other flour in the baking or bulk section in natural-foods stores and well-stocked supermarkets.Cocoa powder comes in two styles: natural and Dutch-processed. Dutch-processed cocoa has been treated with alkali, or "Dutched," to neutralize the natural acidity of cocoa, while natural has not. For this recipe, we prefer the taste of natural cocoa powder, although either type can be used.Ancho chile powder, made from dried poblano peppers, has a mild, sweet spicy flavor. Look for it in the spice section of well-stocked supermarkets.


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