Recipe: Rosemary Cheese Crackers

Rosemary Cheese Crackers

. . . Hate wasting sourdough starter? These crackers are made with discarded sourdough starter and Wheatsome Flour.

Dough Ingredients

  • 113 g. Wheatsome Flour
  • 2 g. (1/2 tsp) sea salt
  • 248 g. sourdough starter, unfed
  • 57 g. (1/2 stick) unsalted butter, room temperature
  • 2 tblsp dried rosemary, or herbs of your choice
  • sea salt

Instructions:

  1. Mix together the flour, salt, sourdough starter and herbs to make a cohesive dough that is not sticky.
  2. Divide the dough in half and shape each half into a small rectangular slab.
  3. Cover with wrap and refrigerate for 30 minutes to 2 hours.
  4. Pre-heat oven to 350ºF. Cover a large baking sheet with parchment paper.
  5. Lightly flour your work surface and rolling pin. Roll out one slab of chilled dough to 1/16 inch thick. Cut crackers shapes using a pizza cutter or knife, first trimming the outside edges. Transfer each cracker to the parchment paper and set them close together, but without touching.
  6.  Repeat with the second slab of chilled dough.
  7. Gather all the trimmed edges, form a new slab and repeat.
  8. With a fork, prick each cracker. Liberally dust with cracked sea salt.
  9. Bake crackers for 20-25 minutes at 350ºF until lightly brown, without allowing any crackers to turn dark.
  10. When done, transfer to a cooling rack.

These crackers are wonderful served with a really good cheddar!

Find more recipes at www.conservationgrains.com