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
Scale
For the chocolate crackers:
- 1 cup self-rising gluten free flour
- 3 tbsp brown sugar
- 2 tbsp cocoa powder
- 75g (2.6 oz) cold butter, diced
- 3 tbsp milk
- 1 tbsp honey
For the peanut butter filling:
- 1/2 cup 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 teaspoon 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