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1
Preheat your oven to 325 degrees F.
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2
Cut out two sheets of parchment as large as your cookie sheets.
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3
In a medium sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder.
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4
With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until evenly crumbly.
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5
In a separate bowl, combine the honey and milk, stirring until the honey dissolves.
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6
Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together.
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7
Add additional milk, if necessary.
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8
Turn the dough out onto a well floured surface and fold it over gently 10 to 12 times, until smooth.
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9
Divide the dough in half.
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10
Work with half the dough at a time, keeping the remaining dough covered.
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11
Transfer one piece of dough to a piece of parchment.
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12
Roll it into a rectangle a bit larger than 10 x 14 inches; the dough will be about 1/16 inch thick.
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13
Trim the edges and prick the dough evenly with a dough docker or fork.
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14
Repeat with the remaining dough and parchment.
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15
Place the rolled-out dough pieces, on their parchment, onto baking sheets.
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16
Bake the crackers for 15 minutes, or until you begin to smell chocolate.
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17
Remove them from the oven, and immediately cut them into rectangles with a pizza wheel or knife.
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18
Transfer them to a rack to cool.
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19
Store the cooled crackers tightly wrapped.
