Rosemary Sourdough Discard Cracker Recipe (Complete With No Sourdough Option)

Rosemary Sourdough Discard Cracker Recipe (No Sourdough Option)

This Rosemary sourdough discard cracker recipe is one of our favourites, I make it most weeks. In fact it’s the only reason I still have a starter as I don’t make the bread as Howard doesn’t like the texture.

But there’s good news for those of you that don’t have a sourdough starter. I’ve included the changes you need to make if you don’t have a starter. You just won’t get that hint of sour flavour.

Sourdough Discard Crackers

Ingredients

240g (8.5oz or 1 3/4 cups) Plain/All Purpose Flour

1/2 tsp Garlic Powder or Granules

1 tsp Salt plus some to sprinkle on top

2 Tblsp chopped dried Rosemary (Or substitute with your favourite herbs)

100g (5.3oz or 1 1/4 cups) Grated Mature/aged Cheddar Cheese or other strong cheese.

150g (5.3oz or 3/4 cup) Sourdough Starter OR if you don’t have starter substitute with 75g plain flour (2.65oz or 1/2 cup Plain Flour) and 75g water (75ml or 1/3 cup water)

100ml (1/2 cup) Olive Oil (Can substitute all or half with Butter)

Method

Pre-heat oven to 200C (180 fan, 400F, GM 6)

In a bowl mix together the dry ingredients – Flour, garlic, salt, herbs and grated cheese.

In a jug mix together the wet ingredients – Sourdough starter and olive oil. (If you are substituting the starter add the flour with the dry ingredients and the water with the wet ingredients.)

Bring together with your hands and knead briefly to form a ball of dough. If it doesn’t come together after a while then add a drizzle more oil until it does.)

Divide into two and roll out onto a silicone sheet or some greaseproof paper. Roll out thin to about the thickness of a 10 pence (UK) or a nickel (US) – no thicker than 2mm

Prick all over with a fork and then slice into squares still leaving the dough on the Greaseproof paper or silicone baking sheet.

Sprinkle with salt.

If You’ve used greaseproof paper, slide this onto a baking/cookie sheet.

Pop into the oven on the middle shelf and bake for about 14 mins or until golden, turning the tray around halfway.

Leave to cool before transferring to an airtight container.

Enjoy!

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