Sourdough Crackers
Use your active starter discard to make these delicious crackers
Makes enough for: 1 batch crackers
Ingredients
- 60 g flour
- 28 g salted butter, cubed
- 0.625 mls smoked paprika
- 30 g sourdough starter
- 115 g cheddar cheese, grated
- 10 g Parmesan cheese, grated
- 5 sprigs thyme, leaves picked
- 10 mls cold water
Method
- Place the flour, butter and paprika into a stand mixer bowl
- Use the paddle attachment and beat until a crumb forms
- Add the starter, cheese and thyme and beat while slowly adding the water
- As soon as a dough forms, tip out onto cling film
- Shape into a disc, cover and place into the fridge for 30 minutes
- Remove the dough from the fridge and roll out to 3mm thick
- Cut into 5cm rounds and place onto a lined baking tray
- Dock each cracker with a fork then place back into the fridge
- Preheat the oven to 165°
- Place the baking tray into the oven and bake for 15 minutes
- Lower the temperature to 130° Celsius and bake for a further 15 minutes
- Remove from the oven and leave the crackers to cool on the tray
- Store in an airtight container to keep fresh