The inspiration for the crackers came from our recent trip to the Philippines, yes, I seem to have picked the least Filipino of foods to be inspired by, but I just couldn’t get enough. Plus I felt it was my job to take a commercially-made biscuit and healthy-it-up a little.
Aside from the fact they can be filled with peanut butter as suggested, unfilled, they are also great for ice cream sandwiches or as a cheeseboard cracker – a perfect match for a creamy Brie.
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Chocolate Crackers With Peanut Butter Filling (gluten free)
- Total Time: 25 minutes
- Yield: 2-4 1x
Description
Super easy to make, these chocolate and peanut butter crackers are an ultimate in guilt-free gluten-free snacking. Makes 10-12 cookie sandwiches
Ingredients
For the chocolate crackers:
- 1 cup (240 ml) self-rising gluten free flour
- 3 tbsp brown sugar
- 2 tbsp cocoa powder
- 5 tbsp (75 g) cold butter, diced
- 3 tbsp milk
- 1 tbsp honey
For the peanut butter filling:
- 1/2 cup (120 ml) organic peanut butter
- 1 tbsp icing sugar, sifted
Instructions
- Preheat oven to 180C (160C fan-forced, 350F, gas mark 4).
To make the cookies:
- Mix together flour, sugar and cocoa. Add diced butter and process or rub together with your fingers until fine breadcrumbs form. Add milk and honey and mix to form dough.
- Transfer to a lightly flour-dusted surface and knead for another minute or so, until the dough is nice and smooth.
- Flatten the dough and place between 2 sheets of non-stick baking paper. Using a rolling pin, roll out until the dough is about 3-4mm in thickness.
- Cut out your shapes as required, transfer onto a baking tray lined with extra baking paper. Re-roll scraps and repeat the process.
- Prick each cracker with a fork a few times.
- Bake in a pre-heated oven for 10 minutes. Transfer to w wire rack and allow to cool before sandwiching with peanut butter.
To make the peanut butter filling:
- Mix together organic peanut butter with icing sugar.
To make the cracker sandwich:
- Place about a tsp of peanut butter into the middle of half the crackers. Top each with the remaining crackers and squeeze together to stick and push the filling to the edges.
Notes
- If you’re not into peanut butter, or are allergic, try them with some creamy brie and sour cherries.
- Otherwise, use 100% natural or organic peanut butter for the filling.
- Gluten free flour can be substituted for regular self-raising flour if you wish.
- You will need a rolling pin, baking paper and a cookie cutter or a sharp knife.
- Store in an airtight container for upto 1 week.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 170
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Frequently Asked Questions
Can I make these with regular flour instead of gluten-free?
Yes — the notes say regular self-raising flour can be substituted for the 1 cup of self-rising gluten-free flour if you wish. The dough technique (rubbing cold butter into the dry ingredients, then binding with milk and honey) works the same way with either flour. 
Do these crackers have to be filled with peanut butter?
No — the article and notes offer two other uses. Unfilled, the crackers work as ice cream sandwich shells or as a cheeseboard cracker, and the notes specifically suggest pairing them with creamy Brie and sour cherries as an alternative to the peanut butter filling.
How thin should I roll the dough, and why does it matter?
Roll the dough to about 3–4 mm thickness between two sheets of non-stick baking paper. Too thick and the crackers won’t have the crisp snap the recipe is after; too thin and they may overbake in the 10-minute window at 180°C (350°F). Pricking each cracker with a fork before baking also helps prevent puffing.
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chocolate and peanut butter-combination from Heaven :) these cookies are great!