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Prep
35m
Cook
20m
Total
55m
Ingredients
Method
Turn cooking mode on
Step 1
In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, and salt until evenly combined. Set aside.
2 cup Whole wheat flour
2 cup All purpose flour
2 tsp Baking soda
1 tsp Salt
Step 2
In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and honey together on medium speed until the mixture is fluffy and pale, about 1 minute.
16 tbsp Salted butter
2 cup Light brown sugar
1/2 cup Honey
Step 3
Mix in the vanilla extract and sourdough discard, stirring just until incorporated.
2 tsp Vanilla extract
1 cup Sourdough discard
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing until a soft, cohesive dough forms, similar in texture to cookie dough.
Step 5
Place the dough onto a clean surface and shape it into a flat disc. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours to allow the flavors to develop and the dough to firm up. While in the refrigerator, combine sugar and cinnamon topping and stir.
1 tsp Cinnamon
2 tbsp Sugar
Step 6
When ready to bake, preheat your oven to 325°F (165°C).
Step 7
Divide the chilled dough in half. Take one half and place it on a sheet of parchment paper. Lightly sprinkle flour over the dough and cover it with a second piece of parchment paper. Roll the dough out evenly to a 1/4-inch thickness.
Step 8
Repeat the rolling process with the second half of the dough.
Step 9
Carefully transfer the rolled-out dough (still on the parchment paper) onto baking sheets. Gently peel off the top layer of parchment paper.
Step 10
Use a pizza cutter or sharp knife to trim the edges into a neat rectangle. Then, slice the dough into 2×3-inch rectangles. Use a toothpick to poke small holes into each piece to give the crackers their traditional look. Sprinkle with cinnamon and sugar mixture.
Step 11
Bake the crackers in the preheated oven for 15-20 minutes, or until the edges turn a light golden brown. The exact baking time will depend on the thickness of your dough, so keep an eye on them to prevent overbaking.
Step 12
Once baked, remove the trays from the oven and let the crackers cool completely on the baking sheets. The crackers will crisp up as they cool.
Step 13
After cooling, gently break the crackers apart along the scored lines. Serve and enjoy!
For
24
M
I
2
cup
Whole wheat flour, freshly milled is the best
2
cup
All purpose flour
2
tsp
Baking soda
1
tsp
Salt
16
tbsp
Salted butter, softened
2
cup
Light brown sugar
1/2
cup
Honey
2
tsp
Vanilla extract
1
cup
Sourdough discard
1
tsp
Cinnamon, for sprinkling
2
tbsp
Sugar, for sprinkling
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Made it?
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Prep
35m
Cook
20m
Total
55m
Ingredients
Method
Turn cooking mode on
Step 1
In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, and salt until evenly combined. Set aside.
2 cup Whole wheat flour
2 cup All purpose flour
2 tsp Baking soda
1 tsp Salt
Step 2
In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and honey together on medium speed until the mixture is fluffy and pale, about 1 minute.
16 tbsp Salted butter
2 cup Light brown sugar
1/2 cup Honey
Step 3
Mix in the vanilla extract and sourdough discard, stirring just until incorporated.
2 tsp Vanilla extract
1 cup Sourdough discard
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing until a soft, cohesive dough forms, similar in texture to cookie dough.
Step 5
Place the dough onto a clean surface and shape it into a flat disc. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours to allow the flavors to develop and the dough to firm up. While in the refrigerator, combine sugar and cinnamon topping and stir.
1 tsp Cinnamon
2 tbsp Sugar
Step 6
When ready to bake, preheat your oven to 325°F (165°C).
Step 7
Divide the chilled dough in half. Take one half and place it on a sheet of parchment paper. Lightly sprinkle flour over the dough and cover it with a second piece of parchment paper. Roll the dough out evenly to a 1/4-inch thickness.
Step 8
Repeat the rolling process with the second half of the dough.
Step 9
Carefully transfer the rolled-out dough (still on the parchment paper) onto baking sheets. Gently peel off the top layer of parchment paper.
Step 10
Use a pizza cutter or sharp knife to trim the edges into a neat rectangle. Then, slice the dough into 2×3-inch rectangles. Use a toothpick to poke small holes into each piece to give the crackers their traditional look. Sprinkle with cinnamon and sugar mixture.
Step 11
Bake the crackers in the preheated oven for 15-20 minutes, or until the edges turn a light golden brown. The exact baking time will depend on the thickness of your dough, so keep an eye on them to prevent overbaking.
Step 12
Once baked, remove the trays from the oven and let the crackers cool completely on the baking sheets. The crackers will crisp up as they cool.
Step 13
After cooling, gently break the crackers apart along the scored lines. Serve and enjoy!
For
24
M
I
2
cup
Whole wheat flour, freshly milled is the best
2
cup
All purpose flour
2
tsp
Baking soda
1
tsp
Salt
16
tbsp
Salted butter, softened
2
cup
Light brown sugar
1/2
cup
Honey
2
tsp
Vanilla extract
1
cup
Sourdough discard
1
tsp
Cinnamon, for sprinkling
2
tbsp
Sugar, for sprinkling
Only visible to you
Made it?
Cancel
