Why Make This Recipe
Sourdough Chocolate Graham Crackers are a delightful twist on the traditional graham cracker. They combine the rich flavor of chocolate with the tangy taste of sourdough. This recipe not only utilizes sourdough discard, which often goes to waste but also creates a delicious snack that is perfect for dipping in milk or making s’mores. If you’re looking for a fun and unique treat that’s easy to make, this recipe is for you!
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 chocolate graham crackers are perfect on their own as a snack or paired with a glass of milk. You can also use them to make s’mores with marshmallows and chocolate, or crumble them over ice cream for a tasty topping. They can be enjoyed at any time of the day!
How to Store Sourdough Chocolate Graham Crackers
To keep your graham crackers fresh, store them in an airtight container at room temperature. They can last for about a week. If you want them to last longer, you can freeze them in a freezer-safe bag for up to three months. Just make sure to separate layers with parchment paper so they don’t stick together.
Tips to Make Sourdough Chocolate Graham Crackers
- Make sure your butter is at room temperature for easy mixing.
- If you prefer a sweeter cookie, you can increase the amount of honey or sugar.
- For a different flavor, try adding vanilla extract to the dough.
- Roll your dough evenly to ensure all crackers bake uniformly.
Variation
Feel free to experiment with different types of flours, such as whole wheat flour or almond flour, for a different texture and flavor. You can also add chocolate chips or nuts for extra crunch and flavor.
FAQs
Q: Can I use regular sourdough starter instead of discard?
A: Yes, you can use an active sourdough starter, but it may affect the texture slightly.
Q: How can I make these gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend, ensuring it’s suitable for baking.
Q: Can I reduce the sugar in this recipe?
A: Yes, you can reduce the sugar to your taste, but it may affect the sweetness of the crackers.
Enjoy your baking adventure with these Sourdough Chocolate Graham Crackers! They’re sure to be a hit with family and friends.
Print
Sourdough Chocolate Graham Crackers
- Total Time: 80 minutes
- Yield: 24 crackers 1x
- Diet: Vegetarian
Description
Delicious chocolate graham crackers made with sourdough discard, perfect for snacking or making s’mores.
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
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. 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!
Notes
Store in an airtight container at room temperature for about a week or freeze for up to three months.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cracker
- Calories: 120
- Sugar: 6g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
