Sourdough Cheese Crackers Recipe
Crispy cheese crackers made with powdered sourdough. These light, cheez-ity crackers are a tasty snack.
servings
Ingredients
- 8 oz sharp cheddar cheese
- 4 oz powdered sourdough discard
- 5 oz all purpose flour (1 cup, see note)
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon table salt
- 4 oz unsalted butter (1/2 cup, cubed)
- 2 oz water (1/4 cup)
- sea salt for topping
Instructions
- Preheat the oven to 375°F. Have two half sheet pans and two pieces of parchment paper ready.
- In a food processor fitted with the shredding disc, shred the cheddar cheese. Switch to the chopping blade. Add the powdered starter, flour, baking powder, sugar and salt. Process until well-combined.8 oz sharp cheddar cheese, 4 oz powdered sourdough discard, 5 oz all purpose flour, 1 teaspoon baking powder, 1 tablespoon granulated sugar, 1/2 teaspoon table salt
- Add the cubed butter and process until the mixture resembles corn meal. With the processor running, drizzle in the water and process until the dough forms a ball.4 oz unsalted butter, 2 oz water
- Turn the dough out onto a lightly floured work surface and knead to form a smooth ball.
- Divide the dough in 1/2. On a lightly floured surface, roll one piece to a rectangle about 1/4 inch thick, using enough flour to keep it from sticking to the surface.
- Transfer the dough to a 1/2 sheet parchment paper and continue rolling until the dough is 1/8" thick and almost covers the paper. Repeat with the other dough. Trim the sides of the dough to make straight edges. The scraps and be rerolled and cut to make extra crackers.
- Use a pizza cutter or dough cutter with fluted edges to cut the dough into 1"x1" squares (or to your desired cracker size). Poke a hole in the center of each cracker. Sprinkle lightly with sea salt. Slide the paper onto a baking sheet.sea salt for topping
- Bake the crackers until golden brown and crisp, 10-15 minutes. If you under bake the crackers they won't be as crisp. You can remove the outer crackers as they brown and continue baking the crackers in the center until all the crackers are well-browned.
- Cool on a rack for 5 minutes. Break apart any crackers that are still stuck together. Stored in an air tight container, the crackers will keep for a week.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!