This is probably the easiest sourdough discard recipe out there. Using the same small cookie cutters I have, this recipe yields about 40-42 crackers.

Ingredients:

• 200g whole wheat flour (can sub AP flour, but may need to add 1-2 more tbsp flour)
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp milk (I used 2% but you can use whatever you’d like, even plant based)
• 6 tbsp unsalted butter, softened to room temp
• 4 tbsp honey or maple syrup
• 1 tsp vanilla bean paste or vanilla extract
• 100g sourdough discard (or active starter)
• 1 tsp cinnamon (optional, but I like the flavor)

Preheat your oven to 375F and line a baking sheet with parchement paper.

In a large mixing bowl, add all of your ingredients. You can start mixing with a spoon or go straight to mixing by hand to press everything together into a dough ball. Divide your dough ball in two and work with one section at a time.

Either flour your counter or place your dough between two sheets of parchment paper (my preferred method). Use a rolling pin to roll your dough out to about 1/4″ thick. You don’t want it thicker than this or they will puff up some while baking and won’t have a cracker texture.

Dust the top of your dough slab with flour and use your small animal cookie cutters to cut out shapes. Transfer them to your baking sheet and bake for 7-9 minutes, then transfer to a wire cooling rack. You can press the remaining dough into a ball and roll it out again for more crackers.