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Chocolate (Mint) Graham Crackers

Author: Roseanne Carrara, The Lunchbox Season


  • .5 c flour
  • .75 c wheat flour
  • .5 tsp salt
  • .5 c cocoa powder
  • 1.25 c icing sugar
  • 1 tsp baking powder
  • .5 c butter cubed, softened
  • 2 tbs honey
  • 2+ tbsp cold milk
  • 1 tsp vanilla extract
  • 1-2 tsp mint extract optional


  • Preheat oven to 325F.
  • Combine honey and milk in a small bowl and stir until dissolved.
  • In a nice large bowl, whisk together the dry ingredients.
  • Have the kids cut the butter into the dry ingredients with their fingers until they've formed a nice crumble.
  • Add the liquid and the extract(s) and toss gently with a fork for a few moments.
  • Put the little hands back into the bowl and have the kids begin to form a dough, kneading for about a minute.
  • Add a bit more milk if the mixture is not coming together.
  • Divide the dough in half and form into two spheres.
  • On a piece of parchment paper that will fit your cookie sheet, roll the dough into a large rectangle less than 1/8-in thick.
  • If so desired, trim the edges of the dough so that you have a perfect rectangle.
  • Gently prick the dough all over with a fork. (We forgot this time around, and a few of our shamrocks had bumps! Oops!)
  • Place each paper full of thin, flattened dough onto a cookie sheet.
  • Bake for 12-14 minutes and remove from oven.
  • ! IMMEDIATELY cut shapes into the crackers with a medium-sized shamrock-shaped cookie cutter. WORK QUICKLY ! BUT BE WARNED! A metal cookie cutter will conduct heat from the crackers and the sheet, so have the little ones use mitts!
  • You can also use a pizza wheel or ravioli cutter to slice the crackers into perfect squares.
  • Let the crackers cool a moment longer on the pans.
  • Remove the excess from around the cut-outs and eat or smash for graham cracker crumbs.
  • Cool crackers completely on a wire rack.