Chocolate crackers with peanut butter filling (gluten free)
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. Dairy-free substitutes can be used in place of butter and milk. 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.
Servings: 10 -12
Ingredients
For the Chocolate Crackers:
- 1 cup self-rising gluten free flour
- 3 tbsp brown sugar
- 2 tbsp cocoa powder
- 75 g butter diced, cold
- 3 tbsp milk
- 1 tbsp honey
For the Peanut Butter Filling:
- 1/2 cup organic peanut butter
- 1 tbsp unrefined icing sugar sifted
Instructions
To make the Chocolate Crackers:
- 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 the scraps and repeat the process. Prick each cracker with a fork a few times.
To bake:
- 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
Tip: store in an airtight container for upto 1 week.
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