Ingredients:

• 8 tbsp unsalted butter, room temp
• 1/2 cup brown sugar, packed
• 1/3 cup maple syrup (or honey)
• 120g sourdough discard
• 130g AP flour
• 130g whole wheat flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground cinnamon

In a medium bowl, whisk together your flours, baking soda, salt, and cinnamon.

In a large bowl, add your butter and brown sugar and mix together until creamy. Then add the maple syrup and sourdough discard and mix together completely.

Add the dry ingredients to the wet ingredients and mix until combined. You may need to use your hands to bring the dough together, but do not add additional liquid.

Divide your dough into two equal sections, and wrap both in plastic wrap. Chill in the fridge for at least 1 hour.

Put one section of dough between two sheets of parchment paper and roll out until about 1/8” thick. Remove the top layer of parchment paper. Use a pizza cutter or sharp knife to trim the edges into an even rectangle.

Then cut the dough into approximately 2” by 2” squares. Poke a few holes in each with a fork. Then place on a cookie sheet and into the fridge to chill for about 30 minutes, or into the freezer for 15 minutes.

Repeat this with the other dough section.

While the crackers are chilling, preheat your oven to 350F.

Bake for 15-18 minutes, until crackers start to become browned around the edges.

Let cool for at least 10 minutes on the baking sheet before transferring to a cooling rack.

Note: I find it helpful to chill the dough pressed into a rectangular shaped container. This makes it easier to roll it out into a rectangle and leaves less dough to be trimmed off.