When you mixed all the ingredients together in the blender you loose the airiness and volume you get from the creamed butter method. If you made this like a brisee and the dough was flaky with butter solids still in it you can definitely use it as a pie crust.

If on the other hand you mixed it until it was a solid ball of dough, baking this as a crust will be a tough crust. I like your idea of a graham cracker. This could come out a good graham-like cookie. I would sprinkle some course sugar on the top before baking.

If you prefer a cookie, you could add a little baking powder and then chocolate chunks and make a chocolate chocolate chunk cookie. A tsp of baking powder should do.

Let me know how it works.

Jordan

I did not read the recipe correctly, the recipe called for softened butter and cream this with sugar, until fluffy then add cocoa flour, flour. I just look at the ingredient and though it was like pate brisee. I was making 2 pastry crust prior to this chocolate pastry, a Canadian style pate brisee and a pate sablee, follow by this and I had somehow mixed up, using hard butter and processed everything in a food processor. Please tell me how I can save this…or turn this into something else..may be a biscuit, cake or use as a graham cracker base for cheese cake?

The recipe is
2 1/4 cup (250 g) plain flour (All purpose)
120 g (4 oz) cocoa powder
3 tsp vanilla essence
1/2 tsp salt
2/3 cup (130 g) caster sugar (superfine granulated)
2/3 cup (150 g) butter, softened