|
PREP TIME |
TOTAL TIME 22 min |
|
COOK TIME 12 min |
SERVINGS Makes 4 dozen crackers |
INGREDIENTS
-
2 tablespoons butter, melted
- 1 cup all-purpose flour
- ¾ cup discard sourdough starter
-
¾ cup shredded Josh Pond's Down East Tomme cheese
- Kosher salt for sprinkling
INSTRUCTIONS
Preheat oven to 375 with two racks in, spaced relatively equally apart.
Combine the butter and flour in a medium mixing bowl. Using your hands, rub the butter into the flour until it looks like sand. Pour in the sourdough starter and gently mix. Add the cheese and combine. If necessary, use your hands to make sure the dough forms a ball.
Turn the dough out onto a piece of parchment paper and top with a second piece of parchment. Roll out as thin as you can using a rolling pin.
Cut into squares using a pastry wheel and place the squares on two parchment-lined baking sheets. Sprinkle generously with kosher salt.
Bake for 10-13 minutes, switching the baking sheets halfway. The crackers should be crisp with slightly browned edges. Allow to cool directly on the baking sheet. Serve immediately, or let fully cool and transfer to airtight container and store for up to 2 days.
