Sourdough Cheese It Crackers (Print Version)
# Ingredients:
01 -
8 ounce block of cheddar or substitute pre-shredded cheddar
02 -
2 tablespoons finely grated Parmesan cheese
03 -
½ cup sourdough discard or active starter
04 -
8 tablespoons unsalted butter, very soft, almost melted
05 -
¾ teaspoon salt
06 -
1 ¾ cup all-purpose flour
07 -
Sea salt for sprinkling
# Instructions:
01 -
Begin by shredding your cheese from the block.
02 -
Mix the shredded cheese and softened butter (slightly melted) using a hand or stand mixer.
03 -
Whisk together Parmesan cheese, salt, and all-purpose flour in a separate bowl.
04 -
Blend the dry mixture with the cheese and butter, then incorporate the sourdough discard.
05 -
Dip your hands into warm water as needed and form the dough into a ball.
06 -
Refrigerate the dough for at least 30 minutes.
07 -
Roll the dough on a floured surface as thin as possible, then cut into squares with a pizza cutter. Poke a hole in each cracker with a toothpick and sprinkle with coarse salt.
08 -
Bake at 375°F for 14-16 minutes or until edges are browned. Allow to cool on a baking sheet for five minutes before transferring to a rack.
# Notes:
01 -
Store crackers in a storage container or plastic bag at room temperature for up to five days.