Description
Crispy and cheesy snacks made with sourdough discard, perfect for any gathering.
Ingredients
Scale
- 226 grams cheddar cheese, freshly shredded (8 ounces)
- 100 grams sourdough discard (1/3 cup)
- 42 grams unsalted butter, cold + cubed (3 tablespoons)
- 140 grams all-purpose flour (1 cup)
- 1 gram garlic powder (1/4 teaspoon)
- 1 gram onion powder (1/4 teaspoon)
- 3 grams salt (1/2 teaspoon)
- Flaky salt (if desired)
Instructions
- In a bowl of a food processor, add all the ingredients except the flaky salt. Mix until you get a wet sand texture.
- Remove the dough from the food processor and shape it into a flat disc. Wrap it with plastic wrap and chill in the fridge for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a lightly floured surface or parchment paper, roll out the dough into a 9-inch rectangular shape, 1/16th of an inch thick.
- Trim the edges to form an 8-inch square and cut the dough into 64 square pieces.
- Place the cracker dough pieces on the baking sheet, poke a hole in the center of each cracker, and sprinkle with flaky sea salt.
- Bake for 18-22 minutes or until golden brown. Let the crackers cool completely on a wire rack.
Notes
Store in an airtight container at room temperature for about a week. Consider freezing for longer storage.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg