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© Meredith Corporation. All rights reserved. Used with permission.
Pulse graham flour, oat flour, cocoa, 1/4 cup plus 2 tablespoons sugar, 1/2 teaspoon salt, baking powder and baking soda in a food processor until thoroughly mixed. Sprinkle butter cubes over the mixture. Pulse until the mixture resembles cornmeal. Stir milk, honey and vanilla in a small cup until the honey is dissolved. Drizzle the honey mixture into the food processor. Process just until the dough holds together.
Shape the dough into a flat 8- to 9-inch square. Wrap and refrigerate until cold but still supple enough to roll out, about 30 minutes.
Position a rack in center of oven; preheat to 350°F.
Roll the dough between sheets of parchment paper until it is 1/8 to 1/16 inch thick and as even as possible from the center to the edges. (You will have an approximate 12-by-16-inch rectangle. If you find the dough difficult to roll evenly over such a big area, divide it and roll out and bake two smaller pieces.) Flip the paper and dough over once or twice to check for deep wrinkles; if necessary, peel off the parchment and smooth it over the dough before continuing. Peel off the top sheet of parchment. Prick the dough all over with a fork.
To prepare topping: Sprinkle the dough evenly with tiny pinches of salt (about 1/16 teaspoon total). Mix 1 tablespoon sugar with chile powder and cinnamon. Sprinkle the dough evenly with the spiced sugar.
Slide the dough onto a large baking sheet. Even up the edges with a sharp knife. Leave the edge scraps in place (for nibbling and to protect the rest of the grahams from burnt edges). Bake until the grahams are just starting to brown around the edges, 20 to 25 minutes. Let cool on the pan on a wire rack for 10 minutes. Cut into squares, diamonds or rectangles. Let cool completely before storing; the grahams crisp up when completely cool.