March 4, 2011 by Flora Dawn
My youngest daughter asked to make cookies the other day. Only she is very detail-minded, so it wasn’t just a simple request. They had to be animal-shaped, chocolate, and no frosting or sprinkles. I wasn’t quite sure I had a cookie recipe that would meet all those requirements, so we improvised.
My version is based on an Elizabeth Barbone recipe for Chocolate Graham Crackers. We opted to make ours cut-out cookie-style, as opposed to the traditional rectangle graham cracker size and I changed the ingredients up a bit.
As I pondered out loud whether I should substitute honey for the corn syrup in the original recipe, my daughter responded, “Corn syrup isn’t healthy, so we should just use honey.” She’s obviously paid attention to our effort to exclude high fructose corn syrup from our diets. It made me laugh to get nutritional advice from the 3 year old, but I figured she had a point, so we opted for honey.
This recipe is super easy to throw together in a food processor, although if you don’t have one I think a stand mixer or a lot of stirring with a wooden spoon should suffice. I didn’t bother to refrigerate the dough, and it was very easy to handle. In fact, my daughter did most of the rolling and cutting by herself. If you use very intricate cutters you might want to refrigerate the cut outs 10 minutes or so before baking, just to keep their detailed designs while baking. But we aren’t that picky or patient at my house.
These are fun cookies to make with the kids and with no raw eggs, eating the cookie dough isn’t a concern. If you use mini cutters (I found Wilton Mini Noah’s Ark Metal Cookie Cutters
at a craft store) they are very reminiscent of the store-bought animal shaped crackers that aren’t gluten-free.
I like to bake them on silpat mats, but parchment or a well-greased cookie sheet should work too. These can be baked until just evenly browned, producing a soft cookie or baked a few minutes longer, resulting in the traditional graham cracker texture.
I think these would make great crumbs to use for a chocolate crust for your favorite desserts. Yummy!
Chocolate Graham Crackers
Don’t go too far from your oven, especially if you make small crackers, as they burn quickly.
- 1 1/2 cups brown rice flour
- 1/4 cups cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons butter
- 6 tablespoons milk
- 3 tablespoons honey
- cocoa & cornstarch mixed for dusting
- Preheat oven to 350. Line a cookie sheet with a silpat mat or parchment paper.
- Play all the dry ingredients into the bowl of a food processor; pulse to combine. Add the butter and pulse several times or until there are no large clumps of butter remaining. Add the milk and honey and pulse until a soft dough forms.
- Place a piece of parchment or silpat mat on the counter and lightly dust with the cocoa/cornstarch mixture. Place dough on top and roll into a rectangle to about 1/8 inch thickness. Cut into rectangles or using cookie cutters, cut into desired shapes. Place on prepared pans and bake for 10-15 minutes depending on size and desired crispness (but be careful not to burn them). Remove pan from oven and allow to cool on a wire rack.