So yumm and soooo supper easy to make.

All you need is your discarded sourdough, some butter, salt and rosemary or any other fresh or dried herb that you have on hand. I personally LOVE the smokiness that rosemary adds to this cracker.

INGREDIENTS
200 g discarded sourdough starter

2 tablespoons organic unsalted butter, melted and brought to room temp

1/2 teaspoon sea salt

A few springs of fresh rosemary, de-stalked and roughly chopped

METHOD:

Preheat your oven to 175°C ((347°F) and line a baking sheet with natural unbleached parchment paper. 

Fold all the ingredients, except half the rosemary and half the salt into a mixing bowl and mix.

Then scape the mixture onto your baking sheet and gently spread it around to make a nice even thin layer across the pan. Then garnish roughly with the remaining salt and rosemary. Note: you can lightly drizzle a few scattered drops of olive oil here, if you like.

Then place the sheet in the oven and bake for 35 minutes until the crackers are cooked all the way through and have a nice light golden brown colour on top. NOTE: Keep a close eye on your crackers so that they don’t overbake and burn.

Once you remove them from the oven, let them cool for 5 minutes before snapping the crackers into usable sizes for dipping or snacking on.