Homemade Graham (Wholemeal) Biscuits
Deliciously light and crispy crackers that have a light coating of chocolate for extra something when paired with your afternoon coffee
135g (1 cup) plain flour
45g (1/3 cup) wholemeal flour
60g (1/3 cup) sugar
1/4 tsp baking soda
1/4 tsp baking powder
115g (8 tbsp or 1/2 stick) butter
1/4 cup milk
1/4 tsp lemon juice
280g (1 1/2 cups) chocolate, chopped (milk, dark or white)
Preheat oven to 180°C/350°F. Prepare a tray with baking paper.
In a large food processor, combine dry ingredients. This can also be done in a regular bowl.
Add the butter and pulse until it creates a bread crumb texture.
If no processor, use your fingers to rub the butter into the flour. Finally add the milk and lemon juice. Pulse or mix until it creates a soft crumbly dough.
Once gently kneaded to create a cohesive dough, roll out on a floured surface. The thickness should be about 6mm or 1/4 Inch. Its not a huge deal if they are a little thicker.
Using Cookie cutters or a knife, cut into your preferred shape. Use a fork to gently prick the surface for decoration, but also prevents the dough from rising too much. Continue with the rest of the dough.
Place dough shapes evenly spaced onto a lined baking tray. Bake for 10-15 minutes or until golden. Take out of oven and cool.
When the cookies are cooled, melt chocolate. This can be done in either a microwave safe bowl (bursts of 30 seconds until it is smooth) or using a double-boiler method. Either dip or smother one side of a cookie with chocolate. Use a spatula or small spoon to spread around.