Chocolate Graham Crackers Made With Fresh Milled Flour
These Chocolate Graham Crackers Made With Fresh Milled Flour are a super fun treat! They are lightly sweetened, perfectly crisp, and chocolate-y. I love to crush them up and use them for pie crusts and desserts as well. Also, if you are looking for a more traditional graham cracker recipe made with fresh milled flour, I have one HERE.
What Can I Make With Fresh Milled Flour Chocolate Graham Crackers?
The possibilities of ways to enjoy these fresh milled flour chocolate graham crackers are endless! They are perfectly sweet, chocoalte-y, and crisp to enjoy all on their own, however if you are looking for ways to up the game, then try some of these options:
- Double Chocolate S’mores: This classic campfire treat consists of roasted marshmallows and chocolate sandwiched between two FMF chocolate graham crackers. Also, triple the chocolate and use chocolate marshmellows!
- Graham Cracker Crust: Crushed chocolate graham crackers mixed with melted butter and sugar make a perfect crust for pies and cheesecakes.
- Graham Cracker Parfait: Layer chocolate graham cracker crumbs with yogurt or whipped cream and your favorite fruits to create a tasty parfait.
- Graham Cracker Ice Cream Sandwiches: Spread your favorite ice cream between two chocolate graham crackers, roll the edges in sprinkles or mini chocolate chips, and freeze for a tasty frozen treat.
So, these are only a couple of ideas to get you started, but there are countless creative ways to use fresh milled flour chocolate graham crackers. Don’t be afraid to experiment and come up with your own unique recipes! Let me know in the comments below how you like to use them.
Ingredients To Make Fresh Milled Flour Chocolate Graham Crackers
- 3 cups fresh milled flour 380g (I like to use spelt or einkorn for these)
- 3 TBSP cocoa powder 20g
- 1/2 cup softened butter 113g (1 stick)
- 3/4 cup sugar 165g (I like to use raw cane sugar)
- 1 TBSP Honey
- 1 tsp vanilla extract
- 3/4 tsp salt (use 1 tsp if using unsalted butter)
- 1 tsp baking powder
- 1/2 cup water 115g (May need more or less than this)
Instructions To Make These Chocolate Graham Crackers With Fresh Milled Flour
- Firstly, mill the flour. I like to use spelt or einkorn for these.
- To the flour, add salt, baking powder, and also the cocoa powder. Mix dry ingredients to combine, and set aside.
- Then, in a separate bowl, using a stand mixer (or hand mixer) cream the butter, honey, and sugar. Beat until the mixture is lighter in color, and increases in volume. It should look a bit fluffy when creamed fully.
- Add the vanilla extract to the creamed butter mixture, and mix until incorporated.
- Next, add half of the flour mixture into the creamed butter, and mix. Then, add half the water and mix.
- Add the remaining flour and mix, then slowly add in the rest of the water while mixing. You may need slightly more or even less. So, look for the dough to be soft, but not so sticky that it sticks to your hands.
- Cover the bowl, and place it in the fridge for 30 minutes to allow the fresh milled flour to absorb the liquids, and the dough to slightly chill. (If it sits too long in the fridge, it will be harder to roll out, so if this does happen just let it sit at room temperature for 5-10 minutes to soften.)
Bake The Dough
- Preheat the oven to 350*F once the dough is ready to roll out.
- Line a baking sheet with parchment paper.
- Then, on a lightly floured surface, turn the dough out, and cut in half. Make sure to keep the dough half you are not working on covered so it doesn’t dry out.
- Roll out half the dough to 1/8 inch thick. At this stage you can use cut outs if you want shaped, or just cut into squares. Then place the FMF chocolate graham cracker shapes onto the lined baking sheet.
- Using the back of a toothpick, or fork tine, poke a few holes in the graham crackers to give it a more traditional look (*This step is optional.)
- Bake for 20 – 25 minutes. Let them cool on the baking sheet for a couple minutes.
- Then, place the chocolate graham crackers on a wire cooling rack to finish cooling. They will continue to crisp a bit as they cool.
- Lastly, enjoy!
How To Store Fresh Milled Flour Chocolate Graham Crackers
To store these fresh milled flour chocolate graham crackers, keep them in an airtight container in a cool dry place for up to 1 week. But, for longer storage, let cool, then place in a freezer safe container, and freeze for 4-6 months. If they soften up from humidity, you can pop them back into a 200*F oven and bake for 5 or so minutes to crisp back up.
Checkout Some Of My Other Recipes
Cheese Crackers (Cheez-It Copycat)
Butter Crackers (Club Crackers Copycat)
Fresh Milled Flour Recipe Index
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Fresh Milled Flour Chocolate Graham Crackers Printable Recipe
Chocolate Graham Crackers Made With Fresh Milled Flour
Ingredients
- 3 cups fresh milled flour 380g I like to use spelt or einkorn for these
- 3 TBSP cocoa powder 20g
- 1/2 cup softened butter 113g 1 stick
- 3/4 cup sugar 165g I like to use raw cane sugar
- 1 TBSP Honey
- 1 tsp vanilla extract
- 3/4 tsp salt use 1 tsp if using unsalted butter
- 1 tsp baking powder
- 1/2 cup water 115g May need more or less than this
Instructions
- Firstly, mill the flour. I like to use spelt or einkorn for these.
- To the flour, add salt, baking powder, and cocoa powder. Mix dry ingredients to combine, and set aside.
- Then, in a separate bowl, using a stand mixer (or hand mixer) cream the butter, honey, and sugar. Beat until the mixture is lighter in color, and increases in volume. It should look a bit fluffy when creamed fully.
- Add the vanilla extract to the creamed butter mixture, and mix until incorporated.
- Next, add half of the flour mixture into the creamed butter, and mix. Then, add half the water and mix.
- Add the remaining flour and mix, then slowly add in the rest of the water while mixing. You may need slightly more or even less. So, look for the dough to be soft, but not so sticky that it sticks to your hands.
- Cover the bowl, and place it in the fridge for 30 minutes to allow the fresh milled flour to absorb the liquids, and the dough to slightly chill. (If it sits too long in the fridge, it will be harder to roll out, so if this does happen just let it sit at room temperature for 5-10 minutes to soften.)
- Preheat the oven to 350*F once the dough is ready to roll out.
- Line a baking sheet with parchment paper.
- Then, on a lightly floured surface, turn the dough out, and cut in half. Make sure to keep the dough half you are not working on covered so it doesn’t dry out.
- Roll out half the dough to 1/8 inch thick. At this stage you can use cut outs if you want shaped, or just cut into squares. Then place the FMF chocolate graham cracker shapes onto the lined baking sheet.
- Using the back of a toothpick, or fork tine, poke a few holes in the graham crackers to give it a more traditional look (*This step is optional.)
- Bake for 20 – 25 minutes. Let them cool on the baking sheet for a couple minutes.
- Then, place the chocolate graham crackers on a wire cooling rack to finish cooling. They will continue to crisp a bit as they cool.
- Lastly, enjoy!
Notes
*This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Recommend!
