Go Back
+ servings
herby sourdough crackers

'Perfect-For-Snacking' Herby Sourdough Crackers

Lovely alternative to crisps or a great addition to your cheese board!
5 from 2 votes
Prep Time 25 mins
Cook Time 20 mins
Resting time 30 mins
Total Time 1 hr 15 mins
Course Snack
Cuisine Sourdough
Servings 80 crackers
Calories 18 kcal

Ingredients
 
 

  • 110 g plain flour
  • 1/2 tsp table or fine sea salt
  • 225 g sourdough starter discard/unfed (100% hydration)
  • 60 g unsalted butter melted
  • 2 tbsp mixed herbs
  • 3 tbsp olive oil for brushing
  • coarse salt, such as rock salt or pink Himalayan salt for sprinkling

Instructions
 

  • In a large bowl, mix the flour, fine salt, sourdough starter, melted butter and herbs to make a smooth dough. It shouldn't be too sticky: if it is, add a teaspoon of flour.
  • Divide the dough in half and shape each half into a small rectangular slab or put in oblong tupperware boxes and cover with cling film. Refrigerate for at least 30 minutes, until the dough is firm, but don't leave it longer than 2 hours or your crackers will be very sour.
  • Preheat the oven to 180 C. Whilst it preheats, lay down 2 pieces of baking parchment that are each roughly the size of your baking sheets. Lightly flour your rolling pin, and the top of the dough.
  • Working with one piece at a time, roll the dough out onto your baking parchment as thinly as possible (1mm thin, if you can). The dough may have uneven edges but try to make it as even as possible.
  • Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and sprinkle your coarse salt over the top of the crackers. Cut the dough into squares with a sharp knife or a pizza cutter.
  • Bake the crackers for 15-20 minutes, until crackers are starting to brown around the edges. You may want to reverse the baking sheets after 10 minutes: both top to bottom, and front to back - for a more even bake.
  • Remove the crackers from the oven and leave to cool. Store airtight at room temperature for up to a week.
  • Pack them into sealable bags or small boxes for a great snack, or serve with cheese and chutney.

Notes

You don't have to use mixed herbs, just see what you have in your cupboard: I've made them with rosemary and thyme and they were just as good. 
 

Nutrition

Calories: 18kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 15mgPotassium: 2mgFiber: 1gSugar: 1gVitamin A: 27IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Keyword Cheese biscuits, Crackers, Sourdough crackers, Sourodugh snacks
Tried this recipe?Let us know how it was!