Chocolate Graham Crackers

Preheat your oven to 325°F with racks in the upper and lower thirds. Have two baking sheets and parchment paper to line them at the ready.

In a medium-sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder. With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until evenly crumbly.

In a separate bowl, whisk the honey and milk, stirring until the honey dissolves. Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together. Add additional milk, if necessary.

Turn the dough out onto a well-floured surface and fold it over gently 10 to 12 times, until smooth.

Divide the dough in half, about 250 grams each. Work with half the dough at a time, keeping the remaining dough covered.

Working with one piece at a time, transfer the dough to a sheet of parchment and shape into a flattened square. Place another piece of parchment over top and roll the dough to about 1/16" thick; aim to roll it into a rectangle a bit larger than 10" x 14". Prick the dough evenly with a dough docker or fork. 

Use the parchment to transfer the sheet of dough to a baking sheet, then gently peel off the top sheet. Repeat with the remaining piece of dough. 

Bake the crackers for 15 to 20 minutes, rotating the baking sheets top to bottom and front to back halfway through, or until you begin to smell chocolate. Remove them from the oven, and immediately cut them into rectangles with a pizza wheel or knife. Transfer them to a rack to cool.

Store the cooled crackers tightly wrapped for up to a week, or freeze for up to one month.