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  • Recipe Room  »  Chocolate crackers with peanut butter filling (gluten free)



    For the crackers

    • 1 cup self-rising gluten free flour
    • 3 tbsp brown sugar
    • 2 tbsp cocoa powder
    • 75g (cold) butter, diced
    • 3 tbsp milk
    • 1 tbsp honey

    For the filling

    • ½ cup organic peanut butter
    • 1 tbsp icing sugar, sifted

    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.


    Preheat oven to 180C (160C fan-forced, 350F, gas mark 4).

    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. Bake in a pre-heated oven for 10 minutes. Transfer to 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.

    Tip: store in an airtight container for up to 1 week

    Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. She has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine. This recipe originally appeared in her e-book “My Whole Food Philosophy”

    Submitted by
    Martyna Candrick

    Tips and Tricks

    • Store milk in a cool and stable environment in your fridge. If you have space, ideally this would be your top shelves rather than the fridge door, where fluctuating temperatures may shorten the lifespan of your milk.

    • Milk can also be stored in the freezer for up to 6 weeks, though may separate slightly upon thawing. Use frozen milk in cooking rather than plain drinking and thaw fully in the fridge.

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