Cinnamon Sugar Sourdough Crackers
These crispy cinnamon sugar sourdough crackers use discard and pantry staples for a sweet, kid-approved snack ready in under an hour!
Ingredients
- ¾ cup (200 g) sourdough starter discard stirred down
- 1 ½ cups (180 g) flour plus about 20g more if dough is too sticky.
- 8 tablespoons (113 g) butter melted
- 1 teaspoon (5 g) sea salt
- 3 tablespoons sugar
- 1 tablespoon cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Mix the sugar and cinnamon together in a small bowl. Reserve 1 tablespoon of the mixture to sprinkle on top of the cracker dough before baking.
- In a large mixing bowl, combine the flour, salt, and cinnamon and whisk until well combined.
- In a separate bowl, add the melted butter, sourdough discard, and sugar, then mix until the sugar dissolves and everything is well combined.
- Add the wet ingredients to the dry ingredients and use a spatula to stir until the ingredients are combined. The dough should be soft and pliable. It should not stick to your fingers. If the dough seems too sticky, mix in an additional 20 grams of flour.Cover the bowl and let the dough rest for 20-30 minutes for the flour to absorb the liquid. (or in the refrigerator for up to 2 days, wrapped in plastic wrap for a long fermented cracker.)
- Place the dough between two pieces of parchment paper. Use a rolling pin to roll the dough out into a thin layer, about 1/16th inch thick. Remove the top sheet of parchment paper and cut the dough into rectangles using a sharp knife. (You can also use bench-scraper or pizza cutter.) Prick each rectangle a few times with a fork. (This will keep the crackers from puffing up as they bake.)
- Transfer the parchment paper with the dough onto a large baking sheet. Bake the crackers for 15-17 minutes, checking to make sure they do not over-brown. Let the crackers cool before breaking them apart. They will continue to become more crisp as they cool.
Nutrition
Calories: 76kcalCarbohydrates: 9gProtein: 1gFat: 4g