Chile-Cocoa Graham Crackers
These crunchy and crispy chocolate graham crackers have a tiny bit of spicy ancho chile on top. Oat flour makes them extra tender and tasty. Eat them plain or drizzled with a little melted chocolate. Depending on how thin you roll the dough, the crispness of the baked graham crackers will vary. If yours are not as crunchy as you like after they are completely cooled (especially the ones in the center that might be a little thicker), place them on a parchment-lined baking sheet and bake at 325°F for about 15 minutes. Let cool and check again for crunch.
Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 2 days; let soften slightly at room temperature before proceeding with Step 3. Store grahams in an airtight container for up to 2 weeks.
Equipment: Parchment paper
Notes: Graham flour is 100% whole-wheat flour. Before milling, the bran and germ are coarsely ground and the endosperm is finely ground; all are recombined to create a flour with a texture and flavor like wheat bran.
Oat flour is made from finely milled whole oats. Look for both near other flour in the baking or bulk section in natural-foods stores and well-stocked supermarkets.
Cocoa powder comes in two styles: natural and Dutch-processed. Dutch-processed cocoa has been treated with alkali, or "Dutched," to neutralize the natural acidity of cocoa, while natural has not. For this recipe, we prefer the taste of natural cocoa powder, although either type can be used.
Ancho chile powder, made from dried poblano peppers, has a mild, sweet spicy flavor. Look for it in the spice section of well-stocked supermarkets.
1/2 other carbohydrate