Rosemary Nasturtium Sourdough Crackers
This cracker recipe is simple and so addictingly delicious! You'll get a lovely crunchy sourdough cracker that has a flakey texture on the outside and that distinct rosemary flavor to compliment the sourdough. Nasturtium flowers are packed with vitamin C, plus they make the crackers look beautiful! Their flavor packs a bit of a spice, yet it is subtle and will not take over the flavor. If you don't have Nasturtium, try just Rosemary!
Most people use parchment paper, however, I didn't have any on hand the first time I made these. Instead, I just heavily floured my surface and it worked well.
Since these are fresh ingredients without preservatives, you'll want to store them in a well-sealed container and eat them within a few days. This recipe makes around 50-55 crackers.
Ingredients:
1 cup all purpose flour
1 cup sourdough discard (unfed)
1 tsp salt
1/4 cup melted butter
A few sprigs fresh Rosemary
1/2 to 1 cup Nasturtium flowers, chopped
Olive oil for brushing
Directions:
Mix together all ingredients until smooth. Roll dough into an even ball.
Either heavily flour your surface and dough, or place dough ball between two sheets of parchment paper. Roll the dough out until about 1/16" thick. Cut into squares with a pizza cutter.
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Brush with olive oil until completely covered. Transfer directly onto baking sheet, doing your best not to separate the squares too much.
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Bake at 350 for 25-30 minutes, or until edges are crisp and golden.
