I’ve really wanted to start making crackers for my family. I don’t care for the extra ingredients and additives in store bought. I have made regular Sourdough discard crackers and seed crackers already and love them.

This is a delicious treat that tastes like cinnamon toast crunch without the guilt. Great for kids snacks and lunches if you decide to share! It’s made with minimal ingredients and you can reduce the sugar as much as you’d like. I made them this morning and the batch didn’t last till noon!

When I made my crackers, my starter had been recently fed and was pretty active. I found the batter was a bit thick so I added some sour milk to thin it out. I used my immersion blender to incorporate all of the ingredients but with older inactive starter that is more liquid this may not be necessary. I also found the suggested amount of butter seemed a bit much so will experiment with reducing it by 1/4. To make this dairy free, next time I will try coconut oil and will post an update.

The batter spread quite easily on the parchment with a spatula. I sprinkled coconut sugar on the wet dough. I only used about a teaspoon and found it was plenty. I like coconut sugar because it sprinkles easily and has a nice flavor.

You can tell the crackers are finished when they easily break apart. If they bend they need a bit longer in the oven.

I store them in a container with the lid open for the first day to make sure they have dried out properly. They last about 4-5 days but this batch was gone before lunch 😂

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