2 1/2 cups all purpose flour
2 tablespoons cocoa
1 cup brown sugar packed
1 tsp baking soda
3/4 tsp salt
2 tablespoons vanilla
7 tablespoons butter, chilled and cut into cubes
1/3 cup honey
5 tablespoons buttermilk
1 tsp red gel food coloring (You can add more or less per your tastes)
In bowl of mixer, add brown sugar, flour, baking soda, cocoa, and salt. Mix on low to incorporate, then add in butter cubes. Slowly increase speed to fully incorporate butter and reach a coarse consistency.
Measure out 1/3 cup honey in a larger size measuring cup. (Like a one or two cup) Add the buttermilk, food coloring, and vanilla to the honey and mix together. Add honey mixture to flour mixture and combine on medium speed until dough comes together.
Pour dough onto a well floured surface and roll out. Try to make dough 1/8 to 1/4 inch thick. (just be consistent) You can use a square cookie cutter or cut out rectangles, whatever you prefer.
I used the top of a #3 tip to make little holes in the top of some cookies.
Place on parchment lined baking sheet and bake at 350 for 6-8 minutes. (Keep an eye on them! I burned my first batch at seven minutes.)
A few tips/suggestions:
I found that these cookies most tasted like a graham cracker on the second day, or after they had hardened slightly. I also placed the cooked and cooled crackers in the oven at 170 degrees for 30-40 minutes to dry them out more, and this worked well.
Keep a close eye on them in the oven. Deb’s original graham cracker recipe called for 15-20 minutes in the oven and mine were burnt to a crisp at fifteen minutes. (makes sense since I changed the recipe!) I adjusted my time to about seven minutes and that worked well.
We thought these would make amazing s’mores. Although I tried some funky variations (fruit and puree’s and different chocolates) that original seemed to work best.
Red Velvet graham cracker, marshmallow, and chocolate. Delish.