Not only are these crackers a testament to sustainable baking, they also offer a satisfying crunch and subtle tang that only sourdough can provide. With the healthy goodness of rye or wholemeal flour and a hint of sweetness from honey, these crackers can be personalised with your favourite seeds for an extra flavour dimension.
Ingredients:
- 100g rye or wholemeal flour
- 1 teaspoon liquid honey
- 75g mature sourdough starter
- Sesame, fennel or caraway seeds to taste
Method of cooking:
Preheat the oven to 180°C (350°F).
In a mixing bowl, combine 100g rye or wholemeal flour, 1 teaspoon liquid honey and 75g mature sourdough starter. Mix until a dough forms.
If you like, add your choice of sesame, fennel or caraway seeds to the dough for extra flavour.
Roll out the dough as thinly as possible on a floured surface.
Cut the dough into the desired shapes and place on a baking sheet lined with greaseproof paper.
Prick each cracker with a fork to prevent it from puffing up during baking.
Bake in a preheated oven for about 10-15 minutes or until crispy and lightly browned.
Allow the crackers to cool on a wire rack before serving.
