Sourdough Crackers

Ingredients

• 1 cup leftover sourdough starter
• 1 cup flour
• 1/2 teaspoon salt
• 4 ozs room temperature butter
• 2 tblsps dried herbs

• olive oil
• Maldon sea salt or coarse salt
  

Method

Combine first 5 ingredients into a cohesive, not sticky, dough (I used a dough hook in my mixer).
Divide into 2 and place each on baking paper with plastic wrap on top.  Roll into a thin rectangle. Place in fridge and chill for at least an hour.

Remove top sheet of plastic and place the baking paper with dough on it onto an oven tray. Roll out to 1/16th of an inch thick. Cut into squares, or 1 cm wide 'straws', brush with olive oil and sprinkle with salt. Prick each square a couple of times with a fork.

Bake at 180 deg C for 25 mins changing sheets over half way through cooking. For the last 5 mins watch carefully and remove the crackers from the edges as they brown evenly. The middle ones take longer.

* 1/2 a cup of very finely grated strong cheese can be added to dough or sprinkled on top.