why make this recipe
Sourdough Chocolate Graham Crackers are not just a delightful treat; they bring a heartfelt touch to your snack time. By using sourdough discard, you reduce food waste and add a unique depth of flavor. These crackers are perfect for pairing with your favorite chocolate or for simply enjoying on their own. Plus, they are homemade, which means you can control the ingredients and avoid artificial additives.
how to make Sourdough Chocolate Graham Crackers
Ingredients:
- 4 ounces unsalted butter (room temperature)
- ¼ cup coconut sugar
- ¼ cup honey
- 1 teaspoon cinnamon
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon Celtic Sea Salt (or any salt)
- 1 cup sourdough discard (straight from the fridge)
- 1½ cups All-purpose Flour
- ¼ cup white wheat flour
Directions:
- Using a stand mixer, cream together the butter with the sugar and honey until light and fluffy (about 1-2 minutes).
- Add the baking soda, cinnamon, cocoa powder, and salt. Mix to combine. Scrape down the sides of the bowl with a rubber spatula.
- Add the sourdough starter and flours, and mix until it just starts to come together. Do not over mix.
- Divide the dough in half, wrap in plastic wrap, and refrigerate for at least one hour (or preferably overnight).
- Once chilled, preheat the oven to 350° F.
- Roll out the dough on a sheet of parchment paper to about ⅛ inch thick.
- Cut into 2½" squares and dock as desired with a fork.
- Place the crackers on a parchment (or Silpat) lined baking sheet and freeze for 10 minutes.
- Then bake for 15-20 minutes until crisp.
- Allow to cool completely before transferring.
- Enjoy!
how to serve Sourdough Chocolate Graham Crackers
These crackers are versatile and can be enjoyed in many ways. Serve them with marshmallow fluff and chocolate for a quick s’mores treat. They can also be paired with your favorite nut butter for a nutritious snack. Alternatively, crumble them over ice cream for a fun dessert topping.
how to store Sourdough Chocolate Graham Crackers
To keep your crackers fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Just place the cooled crackers in a freezer bag, and they can last for up to three months. Simply thaw them at room temperature when you’re ready to enjoy.
tips to make Sourdough Chocolate Graham Crackers
- Make sure your butter is at room temperature to ensure it creams well with the sugar and honey.
- Be careful not to over mix the dough when adding the flours. This keeps the crackers crisp and light.
- If you want extra sweetness, feel free to add more honey or coconut sugar to taste.
- Experiment with different spices or add-ins, like vanilla extract or dried fruits, to change up the flavor.
variation
For a healthier twist, substitute some of the all-purpose flour with whole wheat flour or add in oats. You can also try different sweeteners, such as maple syrup or agave nectar, for a different flavor profile.
FAQs
1. Can I use active sourdough starter instead of discard?
Yes, you can use active sourdough starter. However, you may need to adjust the liquid proportions since active starter is more hydrated.
2. How can I make these crackers gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s suitable for baking.
3. Can I add chocolate chips to the recipe?
Absolutely! Adding mini chocolate chips can give an extra burst of chocolate flavor and provide a delightful texture.
Enjoy making and sharing your Sourdough Chocolate Graham Crackers!
Print
Sourdough Chocolate Graham Crackers
- Total Time: 80 minutes
- Yield: 24 crackers
- Diet: Vegetarian
Description
Delightful homemade graham crackers made with sourdough discard, perfect for snacking or pairing with chocolate.
Ingredients
- 4 ounces unsalted butter (room temperature)
- ¼ cup coconut sugar
- ¼ cup honey
- 1 teaspoon cinnamon
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon Celtic Sea Salt
- 1 cup sourdough discard
- 1½ cups all-purpose flour
- ¼ cup white wheat flour
Instructions
- Using a stand mixer, cream together the butter with the sugar and honey until light and fluffy (about 1-2 minutes).
- Add the baking soda, cinnamon, cocoa powder, and salt. Mix to combine, scraping down the sides with a rubber spatula.
- Add the sourdough starter and flours, mixing until just combined. Do not over mix.
- Divide the dough in half, wrap in plastic wrap, and refrigerate for at least one hour (preferably overnight).
- Preheat the oven to 350°F.
- Roll out the dough on parchment paper to about ⅛ inch thick.
- Cut into 2½-inch squares and dock with a fork as desired.
- Place on a parchment-lined baking sheet and freeze for 10 minutes.
- Bake for 15-20 minutes until crisp.
- Allow to cool completely before transferring.
Notes
Store in an airtight container at room temperature for up to a week, or freeze for up to three months.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American