Lightly grease 4-ounce aluminum tin and preheat oven to 350 degrees.

Sift flour, cocoa powder, baking powder, baking soda, nutmeg and salt into medium bowl.

In another medium bowl whisk together the butter, yogurt, vanilla, egg and sugars. Make a hole in the flour mixture and pour butter mixture into the hole. Using rubber spatula gently stir everything together until there are no more streaks of flour. Mixture will be thick

Fill 4-ounce aluminum tin evenly ¾ of the way

Bake for 8 to 10 minutes until cake springs back when touched.

Let cool completely on wire rack

In a mixer with a metal bowl beat the egg whites and cream of tartar

When it starts to get foamy slowly pour the 2 tablespoons of sugar and continue to beat until soft peaks form. At the same time in a saucepan heat the water, light corn syrup, and sugar and bring to a boil.

Heat to 242 degrees and remove from heat. With the mixer on low, slowly pour the hot syrup into the egg whites (in the area between the whisks and the edge of the bowl)

Once it’s all added, turn the mixer up to high, add the vanilla extract and mix until it forms stiff peaks, is thick and looks like Marshmallow Fluff (2-3 minutes)

Combine all the dry ingredients in the bowl of a food processor. Cut in the butter until the texture is dry and crumbly.

In a small bowl, mix the honey, molasses and water. Mix with the dry ingredients until blended in the food processor. Pulse the dough until it forms a ball. Wrap in plastic wrap and chill for at least one hour.

Heat the oven to 350 degrees. Roll the dough out onto a floured surface. Roll the dough out thin and cut with cookie cutters. Or you can do the traditional graham cracker shape. If you do this, cut dough into rectangles and poke each cracker with a fork. Place them on a baking sheet. We use a Silpat.

Bake for 15 minutes or until they are golden brown and crisp.