Chocolate Pecan Grahams


Chocolate GrahamsOn Mondays, I’ve been trying to bake something that I can use all week as a healthy-ish and filling after school snack, pairing it with cut fruit or vegetables or the like. So, I baked these this last Monday, I even baked a double batch, hoping I would have enough to last through the week. Well, we had enough to last through early-morning munchies on Tuesday. So, the bad news was I had to bake a new after school snack on Tuesday (which actually isn’t bad news to me! I have two new cookbooks I’m trying to bake through: Bouchon Bakery–which will take me a few years–and Payany’s Better Made at Home. So delightful!), and the good news was that we have another winner for after school snacks! I’ve adapted this recipe from one on King Arthur Flour (I’ve reduced the sugar and added pecans. The full sugar amount is delicious, but tastes more like a flat brownie than a cracker. Not that there’s anything wrong with that! Just wanting a little less sugar before dinner).

Note: these grahams are quite crumbly out of the oven, but firm up within an hour of cooling. Also, I scored them before they went into the oven, and then again right out of the oven. And thanks to Bouchon, I now want a bicycle for scoring. I think that’s what he calls it. Anyway. Big dreams. Another note: my kids had no idea these grahams had pecans in them (Lucie just reading over my shoulder commented on this!). Now, that’s success.

Chocolate Pecan Grahams

1/2 c. all-purpose flour
3/4 c.  whole wheat flour
1/2 t. salt
1/2 c. Dutch-process cocoa
1/2 c. confectioners’ sugar
1 t. baking powder
1/2 c. pecans, finely chopped or pulsed in a food processor till finely chopped
1/2 c. (1 stick, 4 ounces) unsalted butter
3-4 T.  honey (I like more, plus I needed it for moisture)
2 T. cold milk
2 T. granulated sugar, for sprinkling

Preheat your oven to 325°F. Cut out two sheets of parchment as large as your cookie sheets.

In a medium-sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder. With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until evenly crumbly. In a separate bowl, combine the honey and milk, stirring until the honey dissolves. Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together. Add additional milk, if necessary.

[Alternately, place the dry ingredients in a food processor, pulse 5 times, add the pecans, pulse 2-3 times. Then, add the butter, and pulse until mixture looks like sand, then add the wet ingredients and pulse until the mixture comes together, adding more milk or honey if needed. ]

Turn the dough out onto a well-floured surface and fold it over gently 10 to 12 times, until smooth. Divide the dough in half. Work with half the dough at a time, keeping the remaining dough covered.

Transfer one piece of dough to a piece of parchment. Roll it into a rectangle a bit larger than 10 x 14 inches; the dough will be about 1/16-inch thick. Trim the edges and prick the dough evenly with a dough docker or fork. Sprinkle with a tablespoon of sugar. Repeat with the remaining dough and parchment. Place the rolled-out dough pieces, on their parchment, onto baking sheets.

Bake the crackers for 15 minutes, or until you begin to smell chocolate. Remove them from the oven, and immediately cut them into rectangles with a pizza wheel or knife. Transfer them to a rack to cool. Store the cooled crackers tightly wrapped. Yield: thirty-two 3 1/2 x 2 1/2-inch crackers.

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