Sourdough chocolate graham crackers
There is nothing like homemade honey and chocolate graham crackers (except maybe honey cinnamon Graham crackers)! As soon as you have tried home -made sourdough chocolate graham crackers, made with healthy ingredients, you never want anything else.
The most popular retail brands of Graham crackers are made with enriched flour, rapeseed oil, soybean oil and artificial flavors. My homemade chocolate graham crackers, on the other hand, are made with butter made of grass -fed cows, raw honey, organic whole -grain flower and real cocoa. And who needs artificial flavors if you can ferment the dough at night and develop the flavors?
Sourdough Chocolate Graham Cracker Recipe Tips
Here are my top tips to remember when making this recipe:
- Did not work overtime: When you combine the wet and dry ingredients, you only have to mix until the dough looks even. Don’t knead it or not overtime; If you do that, Gluten can develop and ruin the texture.
- Yeasts in the fridge overnight: Don’t skip the night! Chilling and yeasts of the dough at night is essential for developing the best taste and texture.
- Keep the dough cooled: Work in batches when rolling out and cutting the dough in crackers. Cut the dough in two, wrap the other half and place it back in the fridge. When you cut the extra dough around your rectangular crackers, you can roll it out again for more crackers, but first in the fridge!
- Cool the dough again before baking: This is the most important tip for a good Graham Cracker texture. By thoroughly chilling the dough before baking ensures that the crackers do not spread in the oven.
How to save chocolate graham crackers
Here is how you save your homemade sourdough chocolate graham crackers, how long they last and how you can freeze them for later use:
- Storage method: Save fried Graham crackers in an airtight container at room temperature.
- Kleple life: They stay fresh at room temperature for about 1-2 weeks.
- Freeze: Yes, you can freeze fried Graham crackers! This method will help to expand their freshness and enable you to use them later for different recipes.
- Instructions: Place the Graham crackers in a single layer on a baking tray to freeze separately. Once frozen, transfer them to an airtight container or a freezed bag.
- Frozen shelf life: They can be stored in the freezer for a maximum of 3 months.
- Usage: Frozen Graham -Crackers can be thawed and used for snacking, s -mores or ground for cake bases, cheesecakes or other desserts.
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Prep:
15 minutes -
Cook:
15 minutes -
Total time:
12 hours 30 minutes
- Combine the whole -grain flour, baking powder, salt and cocoa powder in a bowl.
- Cream in a separate bowl of honey, brown sugar, sourdough starter and butter together.
- Fold the dry ingredients in the wet ingredients until it is evenly combined. The mixture must be thick, such as cookie dough.
- Form the dough in a small plate and wrap it firmly in parchment paper. Make sure that all the dough is packed and covered.
- Cool at night and then go to the next step.
- Preheat the oven to 350 ° F.
- Cut the cold dough in two to work in batches.
- Measure your countertop and the top of the cold dough light. Roll the dough evenly to about 1/8 inch thick thick.
- Cut the dough into even 2 × 2.5-inch rectangles. (Each dough that you cut off can be combined, re -cooled and rolled out again for more crackers; you can pack, pack and freeze over the dough to bake more crackers later).
- Consider the sliced cracker dough in a baking tray with parchment, leaving approximately 1/2-inch space between the crackers.
- Poke holes in every cracker using a toothpick to prevent them from tying too much. Place the plate shape of crackers in the freezer for 10 minutes before moving them directly from the freezer in the preheated oven. (This pre-bake cold is important for the right texture)
- Bake the crackers for about 15 minutes until they are browned around the edges. Turn halfway through the baking tray halfway.
- Remove the crackers from the oven if they are brown and crispy and let them cool completely.
- Save crackers in an airtight container at room temperature for about two weeks.
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