Crackers are a household favourite. We enjoy them as a snack, as croutons in our salad/soup or even to make mini sandwiches. Adding sourdough discard is a a great way to avoid food waste, but it also makes a great addition to crackers. In this recipe, sourdough starter will do two things: it adds a slight tangy flavour which is delicious and it creates this puffy yet crispy texture that is just divine. I have to admit, these are addictive, so don’t expect them to last very long.
How cute would these be as a holiday gift? Place them in a recyclable gift box, lined with parchment and tie it with some twine and you’ve got a beautiful handmade gift.
This recipe doesn’t call for a lot of ingredients: butter, flour, cinnamon, a touch of brown sugar and sourdough starter. If you don’t have sourdough starter, I also have another recipe for my cheddar crackers that are just as tasty with a few other healthy ingredients. You can also swap for vegan butter if dairy is a concern.
Cinnamon Sourdough Crackers
- 1 cup organic whole wheat flour
- 1/2 cup sourdough starter
- 4 tbsp cold organic unsalted butter (cut into cubes), plus 1 tablespoon to melt to brush on top
- 1 tsp of organic cinnamon
- 1 tsp kosher salt
- 1 tbsp of organic coconut palm sugar for dusting on top (organic brown sugar is fine if you don’t have coconut palm)
- In a bowl, combine flour, salt and cinnamon.
- Mix the sourdough starter and butter until it becomes one cohesive dough (very similar to pie dough).
- Divide the dough in half and shape them into two disks.
- Cover with reusable wrap and refrigerate for at least 30 minutes (you can even do this the night before).
- Take the dough out of the refrigerator and preheat the oven to 350°F.
- Very lightly flour your workspace and with your rolling pin, roll out the dough about as thick as a 2-3 quarters (they will puff up).
- If you have cookie cutters they would work well, or else cut them into small squares of your liking.
- Lay onto baking sheet pan layered with parchment paper.
- Brush melted butter over the crackers and sprinkle sugar on top.
- Bake for about 20 minutes (or until edges are golden brown), moving the pan around halfway through.
- Let them cool for about 10 minutes and enjoy! Store in an airtight container about about 3-5 days (if they last that long).