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