Wednesday, September 29, 2010
"Chocolat" & "Chocolat(e)" Graham Crackers
Several posts' back I mentioned Food 'n Flix, a blog started by my friend Heather over at Girlichef, who was so kind to ask if I would co-host along with her. Every month we feature a different movie that, directly or indirectly, relates to food. We invite everyone to watch the movie then cook/bake/make something that ties in to the movie of the month and blog about it. Fun!
This month's selection was "Chocolat," a film I described in my Chocolate-Walnut Fudge Cake post as a "sweet confection." What I should have said, however, is that along with Juliette Binoche, the film also stars Johnny Depp, that sweet confection of handsome. And waxes poetic about the wonders and magic of, what is inarguably, the sixth major food group; Begging, imploring, soliciting you to do only one thing, conjure up a little confectionery magic of your own and do it with Chocolat(e). Of course.
These graham's were rich, easy-to-make and delicious. They could just as easily be transformed into a crust for a fabulous pie or cheesecake, eaten alone, or topped with something equally yummy.
Chocolate Graham Crackers
Recipe courtesy and Adapted from King Arthur Flour
1/2 cup (2 ounces) Unbleached All-Purpose Flour
3/4 cup (3 3/4 ounces) Whole Wheat Flour, Traditional or White Whole Wheat (I like King Arthur best)
1/2 teaspoon salt
1/2 cup (1 1/2 ounces) Dutch-process cocoa
1 1/4 cups (5 ounces) confectioners' sugar
1 teaspoon baking powder
1/2 cup (1 stick, 4 ounces) unsalted butter
2 tablespoons (1 1/2 ounces) honey
2 tablespoons (1 ounce) cold milk
Preheat your oven to 325°F. Line two cookie sheets with parchment paper.
Add all of your dry ingredients to medium sized bowl and whisk together. Using either pastry blender, two knives, or the tips of your fingers, cut butter into dry ingredients until coarse crumbles form. In small separate bowl, mix honey in milk until dissolved. Add milk-honey mixture to dry ingredients and, using fork, mix until dry ingredients become moistened and dough clumps. If necessary, add a little more milk.
Transfer dough from bowl to floured surface. Gently fold dough onto itself 10-12 times, until completely formed together. Cut dough in half. Set one half aside and cover.
Place one half of dough onto parchment paper (the piece you used to line your cookie sheet). Roll out, into slightly larger than 10 x 14 rectangle. Approximately 1/16 inch in thickness. Neaten edges by trimming with knife or pizza cutter. Using dough docker or fork, prick dough evenly. Repeat with second half of dough and return to baking sheets (on parchment paper).
Add cookie sheets to oven and bake for 15 minutes, or until the most gorgeous scent of chocolate begins to waft throughout your kitchen. Take sheets out of oven, place on flat surface and use pizza cutter or knife to cut into squares immediately. Remove from cookie sheets and allow to cool on cooling rack.
Store crackers, securely wrapped, in cool place.