Ingredients:

  • 1/2 cup sourdough discard (120g)
  • 4 tbsp unsalted butter, melted (56g)
  • 1 cup sharp cheddar cheese, finely shredded (115g)
  • 1 cup all-purpose flour (125g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp smoked paprika (0.5g)

Instructions:

  1. Combine the melted butter and sourdough discard in a bowl, stirring until the mixture is velvety and smooth. Fold in the shredded cheddar and smoked paprika.
  2. Gradually stir in the flour and salt. Mix until a soft dough forms, avoiding over-working the dough to keep the crackers light and airy.
  3. Roll the dough directly onto parchment paper to a thickness of 1/8 inch. Use a square cookie cutter to stamp out squares and prick the center of each cracker with a fork to prevent puffing.
  4. Bake at 350°F (175°C) for 12-15 minutes until the edges turn a deep mahogany gold. Remove and let cool completely on the pan to achieve the shattering texture.