Sourdough Honey Chocolate Graham Crackers

Ingredients

• 250 grams organic whole wheat flour
• 50 grams cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 113 grams salted butter, melted/room temp
• 70 grams light brown sugar
• 70 grams raw honey
• 150 grams sourdough starter (active or discard)

Instructions

1. 1

   Combine whole wheat flour, baking soda, salt, and cocoa powder.

2. 2

   In a separate bowl, cream honey, brown sugar, sourdough starter, and butter.

3. 3

   Fold dry into wet until evenly combined (thick, cookie-dough texture).

4. 4

   Shape into a small slab and wrap tightly in parchment.

5. 5

   Refrigerate overnight.

6. 6

   Preheat oven to 350° F.

7. 7

   Cut cold dough in half to work in batches.

8. 8

   Lightly flour surface and dough; roll to ~1/8 inch thick.

9. 9

   Cut into 2×2.5-inch rectangles (re-chill scraps before re-rolling).

10. 10

    Transfer to parchment-lined sheet, ~1/2-inch apart.

11. 11

    Poke holes in each cracker; freeze sheet 10 minutes.

12. 12

    Bake ~15 minutes until edges brown; rotate sheet midway.

13. 13

    Cool completely; store airtight at room temp ~2 weeks.

Nutrition Facts