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Fig & Rosemary Sourdough Crackers

Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 1 day 30 minutes
Author Amanda - A Treat Life

Ingredients

  • 200-220 grams (3/4c-1c) sourdough starter discard (I find the discard can vary when you feed the starter so it's fine if you have a little more or less here)
  • 113 grams (1 c) whole wheat flour
  • 2 tbsps (28g) unsalted butter melted
  • 2 tbsps extra-virgin olive oil
  • 1/2 cup chopped dried figs
  • 2 tbsps chopped fresh rosemary or 1 tbsp dried
  • 1 tsp coarse sea or kosher salt

Instructions

  1. In a medium bowl mix together the starter discard, flour, melted butter, olive oil, chopped dried figs, rosemary and salt. Mix with a wooden spoon or spatula until it starts to come together, then use your hands to bring it together into a smooth (not sticky), cohesive dough.

  2. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
  3. Preheat the oven to 350°F/ 180C.
  4. Working with one piece at a time, roll the dough between two pieces of parchment paper to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Use a rolling pizza wheel or knife to cut the dough into small cracker-sized squares. You can piece together some of the smaller edge pieces to make a full cracker that will bake evenly with the others if you want.
  5. Transfer the parchment onto a baking sheet. Lightly sprinkle a little more salt over the top of the crackers. Prick each square once with the tines of a fork.
  6. Bake the crackers for 20 to 25 minutes, until the squares are starting to brown slightly around the edges. Check them every 15 minutes or so and rotate the pan. You want them just slightly golden brown, if you over-bake them the figs will taste bitter. (When you remove one from the oven and let it cool a bit it should be crispy and snap rather than bend.)
  7. Once out of the oven, cool on the sheet pan for about 10 minutes then transfer to a cooling rack. They should snap apart right where you scored them. Once cool, place in an airtight container or jar. They will keep for a week or more.