Chili Chocolate Graham Crackers

3/4 cup whole wheat flour
1/4 cup rolled oats
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons unsweetened cocoa powder

1/4 cup palm sugar
3 tablespoons cold unsalted butter

1 tablespoon honey
2 tablespoons milk
1/4 teaspoon vanilla extract

Topping (only half of it is needed)

pinch of salt
1 tablespoon sugar
1/4 teaspoon chili powder (or cayenne pepper)
1/4 teaspoon ground cinnamon

Yields 15-20
Pulse flour, oats, cocoa, salt, baking powder and baking soda in a food processor until thoroughly mixed. Add palm sugar and blend again. Sprinkle butter cubes over the mixture. Pulse until the mixture resembles cornmeal.
In a small bowl 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 disc. Wrap with cling wrap and refrigerate until cold but still supple enough to roll out, about 30 minutes.

Preheat to 175C/350°F. Line baking sheet with parchment paper.

Remove cooled dough from fridge. Roll the dough between two 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. 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.

Sprinkle the dough evenly with tiny pinches of salt (about 1/16 teaspoon total). Mix 1 tablespoon sugar with chili powder and cinnamon. Sprinkle the dough evenly with the spiced sugar.

Slide the dough onto a large baking sheet. Bake until the Graham crackers are just starting to brown around the edges, 15 to 20 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.

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