Ingredients
1 1/2 c. (170 g.) whole wheat flour
1/2 c. (60 g.) all-purpose flour
1/3 c. (70 g.) packed light brown sugar
6 tbsp. salted butter, softened
2 tbsp. honey
1 tsp. baking soda
1/2 tsp. ground cinnamon
1 large egg white
2 tbsp. oat milk
30 oz. milk and/or white chocolate, chopped
Preparation
Step 1In the large bowl of a stand mixer fitted with the paddle attachment, beat whole wheat flour, all-purpose flour, brown sugar, butter, honey, baking soda, and cinnamon on medium speed until combined, about 1 minute. Add egg white and milk and beat until mixture pulls together and looks slightly sticky.Step 2Turn out dough onto a clean work surface and pat to a rectangle. Wrap in plastic and refrigerate at least 1 hour or up to 24. Step 3Preheat oven to 375° and line 2 baking sheets with parchment paper. Divide dough into 2 (8 1/2-ounce) pieces and roll out 1/16" to 1/8" thick. Cut dough into roughly 2 1/2"-by-2 1/2" squares. Arrange on prepared baking sheets, spacing 1" apart.Step 4Bake crackers until firm and golden brown on the bottoms, 13 to 16 minutes. Let cool slightly, then transfer to a wire rack and let cool completely.Step 5Meanwhile, working in batches if needed, in a double boiler or in the microwave, melt chocolate until smooth (you can do half milk chocolate and half white chocolate). Step 6Line a sheet tray with parchment. Dip graham crackers into melted chocolate, shaking off excess. Place chocolate-covered crackers on prepared sheet tray. Drizzle any remaining chocolate over crackers, or use the back of an offset spatula to form a wavy design. Step 7Freeze until chocolate is set, about 10 minutes.
Types of flours to useGraham flour is by far the most popular flour to use, hence the word “graham” cracker. A Presbyterian minister named Sylvester Graham developed the cracker decades ago. It has since evolved into a better-tasting cookie cracker. Graham flour is a version of whole wheat flour but very coarse. It’s also not so easy to find, and many recipes use whole wheat flour or whole wheat pastry flour instead. You can use all whole wheat flour or a mix of whole wheat flour and all-purpose flour. My recipe combines both. The texture of the dough may appear slightly dry—the nature of the flour itself—and darker than your usual store-bought cracker when baked. Feel free to play with the ratios.Thick vs. thin graham crackersTricky! It took me a few tries to get the absolute right snap crisp I know a graham cracker to have. I even second guessed myself and pulled out a box of the fake stuff (sorry, but true) to compare. Graham crackers will be softer if they’re rolled and cut too thick. If you want the flavor with a softer texture, then roll them 1/4" or more thicker; otherwise, stick with a thickness of 1/16" to 1/8". What is the cookie shelf life?Graham crackers can last up to 2 weeks on the counter with or without chocolate. Pop them in the freezer for a couple of months, and when you’re in the mood, stick some ice cream between to make a chocolate-covered graham cracker ice cream sandwich! Have you made these? Let us know how it went in the comments!
