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They're cracking!
They're cracking!
An addictively savoury snack ideal for dipping in houmous or adding to your cheeseboard these crackers couldn’t be simpler and use up your left over sourdough discard.
Ingredients
Ingredients
Dough:
Dough:
250g Sourdough discard (Ideal when it is more of a runny consistency and at room temperature)
35g Unsalted Butter (If you are using salted butter remove the added salt)
½ tsp Salt
1 tsp Garlic Granules
1 tsp Oregano
Toppings:
Toppings:
2-4 tbsp Everything but the Bagel Seasoning (or Sesame Seeds if you don’t have it)
Equipment
Equipment
A small-medium mixing bowl - microwave-safe
Silicone spatula
Greaseproof paper to line the trays
Method
Method
Preheat your oven to 180℃ / 170℃ Fan.
Put the butter in the mixing bowl and microwave until melted (Approx 20 seconds).
Add the sourdough discard to the butter and mix until fully combined and paste-like.
Add the garlic granules, oregano and salt and mix thoroughly.
Line your baking trays with greaseproof paper.
Split the mixture between the two baking trays and spread to a thin, even layer across the entire tray, around 1mm thick. (Keep them thin and even for a crispy cracker.)
Sprinkle your toppings evenly but generously across the entire layer.
Place trays into the oven and bake for 10 minutes.
Remove from the oven and score the semi-baked crackers into approx. 2-inch squares; I used a pizza wheel to speed this process up.
Once scored, bake for a further 20-30 minutes, depending on your oven, until a deep golden brown all over.
Remove from the greaseproof paper using a spatula and enjoy!
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