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!