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Sweet Sourdough Crackers with Cinnamon Sugar

The Pantry Mama
Sweet Sourdough Crackers with Cinnamon Sugar are a unique way to use your discard - delicious with a cup of tea or even better served with vanilla ice cream!
4.89 from 9 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 60 crackers
Calories 23 kcal
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Equipment

  • Digital Scales
  • Mixing Bowl
  • Rolling Pin
  • Cracker Roller
  • Baking Trays

Ingredients  

For the Crackers

  • 220 g Sourdough Discard unfed sourdough starter
  • 160 g All Purpose Flour
  • 5 g Salt
  • 50 g Butter soft
  • 40 g Sugar
  • 5 g Vanilla Extract

For the Topping

  • 20 g Olive Oil for brushing
  • 1 g Cinnamon
  • 20 g Vanilla Sugar

Instructions 

  • Preheat oven to 350F/180C.
  • Add sourdough discard, flour, soft butter, sugar, salt and vanilla to a mixing bowl and bring the ingredients together to form a pliable dough (see notes).
  • Divide the dough into two portions (this makes it easier to roll).
  • Place each ball onto a piece of parchment paper and flatten out with your hands into a rough rectangle.
  • Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick. The thinner the better for this cracker recipe.
    The dough should not be sticky at all and easy to roll - however see notes below for some troubleshooting if your dough is sticky.
  • Use a cracker roller to perforate dough. If you don't have a cracker roller you can use a cookie cutter or knife to cut into crackers and then pierce each one with the tines of a fork.
  • Place each parchment paper with dough on top onto a baking sheet. This recipe will generally need two baking trays.
  • Brush dough with olive oil and sprinkle liberally with cinnamon and vanilla sugar - you can use as much or as little as you want.
  • Bake at 350F/180C for around 25 minutes or until crackers are golden and crisp.
  • Let the crackers cool on a rack before breaking into individual pieces.

Notes

Notes on Discard - 
This recipe is based on a sourdough discard from a 100% hydration sourdough starter.
 
Notes on Mixing Dough - 
This dough is easy to mix in a bowl with a dough scraper or your hands. I find it easiest to use a dough scraper until the dough has just come together. I then use my hands to knead the dough in the bowl until all the ingredients are combined. Don't add additional liquid - just keep kneading til it comes together. It's not a sticky dough - it should be soft and pliable.
 
Notes on Rolling Dough - 
The dough shouldn't be sticky and is easy to roll out using a rolling pin without it sticking. However, if you are working in a warmer climate or your dough is sticky for whatever reason, you can place the dough into the fridge before rolling it out. Alternatively, you can place the dough between two sheets of parchment paper to stop it sticking to the rolling pin.
Because the dough has quite a bit of butter, it will melt quickly, so putting it in the fridge is the easiest way to combat this.
 
Notes on Sugar
You can control the sugar in this recipe. If you want to decrease the sugar, only sprinkle cinnamon rather than cinnamon sugar.

Nutrition

Calories: 23kcal Carbohydrates: 3g Protein: 1g Fat: 1g Saturated Fat: 1g Trans Fat: 1g Cholesterol: 2mg Sodium: 38mg Potassium: 3mg Fiber: 1g Sugar: 1g Vitamin A: 21IU Vitamin C: 1mg Calcium: 1mg Iron: 1mg
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