Graham Crackers with Dulce de Leche | Holiday Cookies
Monday, November 29th, 2010
“These are wonderful, and many ask why not just buy the graham crackers: Because these are so awesome! Use a good chocolate, such as Ghirardelli or Valhalla! Also, I would suggest a great brand of raspberry jam, Bonne Maman!” – Submitted by Suzanne Carlin
Homemade Graham Crackers with Dulce de Leche
3 cups flour
2 cups whole wheat graham flour
1 cup toasted wheat germ
2 t cinnamon
1 1/2 t baking soda
1 t salt
2 cups (4 sticks) butter, unsalted,softened
1 1/2 cups light brown sugar
1/4 cup honey
Whisk to combined first 6 ingredients in bowl and set aside. In a mixer beat butter and sugar until fluffy, about 4 minuets. Beat in honey. Reduce speed to low and gradually mix in flour mixture. You will have to scrape down sides numerous times to mix throughly.
Divide dough into 2 pieces, wrap each in plastic wrap and chill for 30 minuets.
When chilled, roll out each piece (dough may be dry) and using a 2 inch wide glass, or cookie cutter cut into rounds. Place on baking sheets covered in parchment paper. Pierce dough with fork all over to creat dotted lines, and chill for 30 minutes.
Preheat oven to 350. Bake until golden brown. Let cool completely.
14oz can sweetened condensed milk
Pour milk into a small oven-proof casserole. In a larger casserole, fill with about 1 inch of water and place the smaller casserole inside (to make a water bath). Cook at 350 degrees for about one hour until milk darkens to the color of caramel. Let cool. Spread on cooled graham cookies.
Then, melt 6 oz. bittersweet chocolate in double boiler, and fill plastic bag or pastry bag with chocolate, drizzle over half the cookies! Let chocolate harden.
Spread a spoonful of jam over remaining cookies, and top with chocolate drizzled cookie!