Cheesy sourdough discard crackers

Ingredients:

1 cup organic all-purpose flour

3/4 - 1 cup sourdough discard

1 cup shredded cheese, preferably cheddar (I used Dubliner)

4 tbsp salted butter, melted

1 tsp sea salt, + more for sprinkling on top

2 tbsp seasoning (I use Spike, an all-purpose seasoning but you could use a combination of garlic powder, onion powder, paprika, rosemary, etc.)

Directions:

Preheat the oven to 350°F.

In a medium bowl, combine all the ingredients. Mix with a dough whisk or wooden spoon until it comes together and forms a dough.

Lightly flour a sheet of parchment paper. Place the dough in the center of the parchment paper, flour the top, and with a rolling pin, roll the dough very thin. You want your dough to be about 1/4 inch thick. If the dough is too thick, the crackers won’t get crispy.

Using a pizza cutter or sharp knife, cut the dough into squares to make a cracker shape. If you want a more rustic looking cracker, you can omit the cutting and just break the crackers apart when they’re finished baking. Sprinkle the dough with more sea salt.

Transfer the dough with the parchment paper onto a baking sheet. Bake for 20-40 minutes, or until the edges are lightly brown and the top is beginning to brown. Transfer the crackers on the parchment paper onto a cooling rack. Once they have cooled for 10 minutes, break the crackers apart. Store in an airtight container for up to a week.