Ingredients:
- 2 cups shredded raw cheese
- 1 2/3 cups einkorn flour
- 1 1/2 cups sourdough discard
- 4 tbsp butter, softened or melted
- Salt for topping
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
2. Prepare the Dough:
- In a large bowl, combine the shredded cheese, einkorn flour, sourdough discard, and softened or melted butter.
- Mix until a cohesive dough forms. If the dough is too dry, add a bit more sourdough discard or water; if it's too wet, add a bit more flour.
3. Roll Out the Dough:
- Divide the dough into two portions for easier handling.
- On a lightly floured surface, roll out each portion of dough as thinly as possible. The thinner the dough, the crispier the crackers will be.
- Transfer the rolled dough to the prepared baking sheet.
4. Cut the Crackers:
- Using a pizza cutter or a sharp knife, cut the dough into squares or rectangles of your desired size.
- Optionally, poke a small hole in the middle of each cracker using a toothpick or skewer to prevent puffing during baking.
5. Bake the Crackers:
- Sprinkle the tops of the crackers with salt.
- Bake in the preheated oven for 8-10 minutes, or until the crackers are golden brown and crispy. Keep a close eye on them to prevent burning.
6. Cool and Store:
- Remove the crackers from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store the cooled crackers in an airtight container at room temperature.
Tips:
- Thickness: The thinner you roll out the dough, the crispier your crackers will be. Aim for as thin as you can manage.
- **Poking Holes**: It's optional to poke a hole in the middle of each cracker, but doing so can help ensure they bake evenly and don't puff up too much.
Enjoy your homemade einkorn sourdough discard cheese crackers!
