Step 1

Preheat your oven to 180C (350F) and line a large baking tray with parchment paper and set aside.

Step 2

In a medium size mixing bowl, mix together the sourdough discard and melted butter until it is well combined. A whisk works well for this step, but a spatula is fine too.

Step 3

Use an offset spatula or knife to evenly spread the sourdough cracker batter in a thin layer on the parchment paper. Try to get it as even as you can. Alternatively, use the offset spatula to smear strips of the discard mixture to form smaller individual crackers (see photos above).

Step 4

If you want to add seasonings, sprinkle them over the top of the cracker dough. Salt and herbs are a great addition to these crackers, but they are not essential.

Step 5

Bake the sourdough cracker dough in the oven for around 25 minutes, or until it is crisp and golden.If you have made one big sheet of crackers, you might need to flip it over during the cooking time to ensure it bakes evenly.

Step 6

Remove the tray from the oven and break the cracker sheet into pieces. If there are a few pieces in the oven that aren't fully crisp, pop them back into the oven to finish cooking (you can even just sit them in the oven as it cools down after you turn it off).

Step 7

Allow the crackers to cool at room temperature on a wire cooling rack.