Graham Cracker Crust

• 100 g unsalted butter, softened
• 220 g soft light brown sugar
• 300

Preheat the oven to 170°C.

In a stand mixer with the paddle attachment, beat the butter and sugar until light and fluffy. Add in the flour, cocoa, baking powder and salt and mix until thoroughly combined, then mix in the milk and honey. It will be a dryish, clumpy dough. Spread