@imhannahcarr: Could I buy crackers? Obviously. Did I need another thing to make from scratch? Absolutely not. Will I be making another batch when these disappear? Definitely, yes. 😂 Back to school prep has officially begun and I’m already having a great time. — SOURDOUGH DISCARD CRACKERS 🧈 200g sourdough discard 120g flour 60g unsalted butter, softened 15g finely grated Parmesan 1 tsp fine sea salt ½ tsp garlic powder ½ tsp onion powder ¼ tsp smoked paprika Olive oil, for brushing Flaky salt, for finishing Mix flour, Parmesan, salt, garlic powder, onion powder & paprika. Work in softened butter until sandy, then add sourdough discard and mix just until a dough forms. Divide into 2 discs and refrigerate for 30 minutes. Preheat oven to 350°F. Roll each piece of dough VERY thin (about 1/16”) between two sheets of parchment. Remove the top parchment, lightly brush with olive oil and sprinkle with flaky salt. Cut into 1–1½” squares and poke the center of each cracker with a fork or skewer. Bake on the parchment for 18–24 minutes, rotating halfway through, until golden and crisp. Keep an eye on the edges… they’ll finish first! For extra crunch: turn off the oven, crack the door and leave them in another 5–10 minutes to dry out. Let cool COMPLETELY before storing… they crisp up even more as they cool. STORAGE 🫙 Store completely cooled crackers in an airtight container at room temperature for up to 1 week. Make sure they’re 100% cool before sealing them or trapped moisture can soften them. If they lose their crunch, pop them into a 300°F oven for about 5 minutes, then let them cool completely again. ✨ The thinner you roll them, the crispier they’ll be. Don’t be afraid to go THIN. — #sourdoughdiscard #schoollunch #lunchboxideas #homemadesnacks #backtoschool

Hannah Carr

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Sunday 09 August 2026 18:45:11 GMT