My dear friend, Roxana, of A Little Bit of Everything has been vacationing with her family for the last couple of weeks. Her friends have happily taken turns “housesitting” and sharing some of their own recipes. Today, I’m excited to take my turn and be surrounded by sweet, delicious treats and of course to be in the company of her readers.
I created these crackers especially for my visit at Roxana’s blog and I am just so pleased with them.
Not sweet cookies but smooth, light crackers with just the right amount of chocolate flavor. They are wonderful on their own, or with raspberry jam but I would love to serve them with ice cream next time.
I explain the inspiration for these crackers, as well as the recipe at Roxana’s blog (update: recipe below) and I hope you’ll like them enough to try them, too. You will not be disappointed!
- 1¾ cups all-purpose flour
- 4 tablespoons sugar
- ½ teaspoon kosher salt
- ⅔ cup milk
- 2 tablespoons chilled butter, cut into small pieces
- ⅓ cup + 1 tablespoon unsweetened cocoa powder
- Preheat your oven to 450°F. (For my convection oven, I bake at 425°F.)
- Using a food processor, pulse the flour, sugar, cocoa powder, salt until combined. Add the pieces of chilled butter and process until the butter is no longer discernible in the mixture, a few seconds. With the food processor on, add the milk and process until the dough comes together.
- Turn the dough out on a floured surface and knead it for about 5-6 minutes. Don’t be afraid to sprinkle more flour if the dough becomes a bit sticky as you knead it. Shape the dough into a ball and cut in half.
- Using a rolling pin, roll out one half of the dough on an inverted baking pan. I use a half sheet size pan and roll out as thinly as I can until the dough comes close to the edges of the pan. Repeat for second half.
- Pierce the surface of the dough with a fork and score it with a knife into serving-size pieces. Mine are about the size of Saltine crackers.
- Bake on the sheet pan for 10-12 minutes or until the uneven edges turn dark brown and your kitchen begins to smell like chocolate. Make sure to rotate the pan halfway through baking. I bake the dough in two batches to make sure they bake evenly but you can try baking both batches at the same time.
- Slide out the baked cracker sheet onto a cooling rack and make sure to let it cool completely so the crackers are crisp.
- Use a large knife to cut the crackers in uniform pieces using the scoring as a guide. Each half dough will make about 20-25 crackers plus the extra from the uneven edges
By the way, the Le Creuset Pairings contest is still going on. I would appreciate your votes my “liking” by image on Pinterest! Please click here for the link. Thank you!