If you like baking cookies, you should try making homemade crackers. They are essentially the same thing: Roll the dough, cut into shapes, and bake. See? It’s more approachable than you’d think. Leftover sourdough starter is perfect for crackers, and these particular beauties puff up and get all crispy when baked. Cold butter and chilled dough are the secret, so make sure that your fridge has a clear shelf on standby. This dough can be made 2 days in advance, wrapped and chilled.
- Yield: 3 to 4 dozen
- 1 cup (120 g) all-purpose flour
- ½ tsp fine sea salt
- ¼ tsp garlic powder
- ¼ cup (60 g) leftover starter
- 4 tbsp (56 g) unsalted butter, cold, cut into small cubes
- 8 oz (227 g) Gruyere cheese, grated
- 2 tbsp (20 g) grated Parmesan cheese
- 6 sprigs of thyme, leaves picked, plus extra to serve
- 4 tbsp (45 to 60 ml) cold water, plus more as needed
- Add all of the ingredients to the bowl of a food processor, with 1 tablespoon (15 ml) of water. Pulse until tiny crumbs form. Add more water to bring the dough together, taking care not to overmix. Flatten the dough into a disc, cover with plastic wrap, and chill for at least 30 minutes.
- Preheat your oven to 325°F (165°C). Line a sheet pan with parchment paper.
- Divide the dough in half. Roll the dough out as thin as possible, about ⅛ inch (3.1 mm). Do this on a sheet of parchment paper to prevent sticking.
- Cut the dough into shapes using a 1½-inch (4-cm) mini cookie cutter. Place onto your lined sheet pan, spaced one finger-width apart. Dock the center with a toothpick or the tip of a skinny paintbrush, or leave undocked if you prefer. Chill the dough for 5 to 10 minutes before baking. Meanwhile, gather the scraps, re-roll, and shape again. Repeat with the remaining portion of dough.
- Bake the crackers until puffed and light golden brown, about 15 minutes or more, depending on thickness. Cool directly on the sheet pan; they will continue to crisp as they cool. If the crackers are slightly soft in the center, return to a low oven, set to 250°F (130°C), and bake until crisp. Sprinkle with extra thyme leaves to serve.
- Once completely cool, store the crackers in an air-tight container for up to 3 days.