Snack
Sourdough Discard Cheddar Crackers
Thin, crisp, obscenely cheesy. The best possible answer to 'what do I do with all this discard?'
- Time
- 1 hour + chill
- Yield
- 1 sheet pan
- Level
- Beginner
Ingredients
Scale batch
- 180g sourdough discard
- 150g flour
- 120g grated sharp cheddar
- 60g soft butter
- 4g salt
- Flaky salt, for topping
Method
- 01
Rub butter into flour and salt until sandy. Add cheese and discard, work into a smooth dough.
- 02
Wrap and chill 30 minutes.
- 03
Roll between two sheets of parchment to 2mm thick.
- 04
Score into 1-inch squares, prick each with a fork, sprinkle with flaky salt.
- 05
Bake at 350°F for 20–25 minutes, rotating once, until deeply golden and crisp at the edges.
- 06
Cool on the pan — they crisp as they cool.