HOMEMADE GRAHAM CRACKERS n NUTELLA

GRAHAM CRACKERS
Ingredients :
(Recipe adapted from here)
2 cups unbleached all-purpose flour, plus more for rolling
1/2 cup whole-wheat flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
8 ounces (2 sticks) unsalted butter, cut into small pieces, at room temperature 
(1 stick  abt 113g, 2 sticks abt 226g)
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 cup honey

Method :
1.  In a bowl, whisk together the all-purpose flour, whole-wheat flour, salt, baking soda, and  
     cinnamon.
2.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter,

     dark brown sugar, granulated sugar, and honey. Mix on medium speed until well 
     combined, about 1 minute. 
3.  In two additions, add the dry ingredients, letting the first fully incorporate before you add 
     the second.
4.  Turn the dough out and flatten it into a rectangular shape, wrap it tightly in plastic wrap,
     and refrigerate until chilled, about 30 minutes or up to 2 days. (The dough can be 
     frozen, well wrapped, for up to 1 month.)
5.  Preheat the oven to 350 F.  Line two baking sheets with parchment paper.
6.  Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle 
     about 1/8 inch thick. Using a ruler and a pastry cutter or a sharp knife, cut the dough into 
     3-by-3-inch squares; use a spatula to transfer the rectangles to the prepared baking 
     sheets as you go. Reroll the scraps of dough once, and cut out more cookies. Using a 
     paring kninfe, gently score each square to create a line down the middle, taking care not 
     to cut all the way through the dough. Using a fork, pierce each rectangle with two rows 
     of six to eight marks.
7.  Bake the graham crackers, rotating the baking sheets halfway through, until they are 
     golden brown, 15 to 20 minutes. Cool on a wire rack.

The graham crackers will keep in an airtight container at room temperature for up to 1 week

NUTTELLA
Ingredients :
(Recipe adapted from here)
150g whole hazelnuts
100g good quality milk chocolate
2 tbsp cocoa powder
65g icing sugar
1/2 tsp vanilla extract
a few drops vegetable oil


Method :
Preheat the oven to 180C and roast the hazelnuts for about 5-10 minutes, until fragrant and browned. Take out and leave to cool slightly before putting in a tea towel and rubbing vigorously to remove the skins. When they have cooled slightly place in a food processor and blend well until they become a thick paste. Add all the rest of the ingredients and keep blending until very smooth - this takes 10 minutes or so