Puffed Sourdough Discard Crackers with Gruyere and Thyme

Crackers

• 120-125g all-purpose flour
• ½ tsp fine sea salt
• ¼ tsp garlic powder
• 60g sourdough discard
• 56g unsalted butter, cold, cut into small cubes
• 227g Gruyere or cheddar cheese, grated
• 20g grated Parmesan cheese
• 6 sprigs fresh thyme, leaves picked, plus extra to serve
• 1 to 4 tbsp (45 to 60g) cold water, plus more as needed

Add all of the ingredients to the bowl of a food processor, with only 1 tablespoon of water. Pulse until tiny crumbs form. Add more water, 1 tablespoon at a time, to bring the dough together if needed. Flatten the dough into a disc, cover with plastic wrap (or a reusable wrap of your choice), and chill for 30 minutes and up to 2 days. The dough can also be made by hand with a pastry cutter.

Preheat the oven to 160°C. Line a baking sheet with parchment paper.

Divide the dough in half. With a rolling pin, roll the dough out as thin as possible, about 3mm thick. Do this on parchment paper to prevent sticking.

Cut the dough using a 4cm mini cookie cutter, or a sharp knife. Place onto the lined baking sheet, spaced one finger-width apart. Dock the center with a toothpick or the tip of a skinny toothbrush, or leave undocked if you prefer. Chill for 5-10 minutes before baking. Gather the scraps, re-roll and shape again.

Bake on the center rack until puffed and light golden brown, about 15-18 minutes or more, depending on thickness. Cool directly on the sheet pan; they will continue to crisp as they cool. If the crackers are slightly soft in the center due to the thickness of the dough, return to a low oven set to 120°C and bake until crisp.

Sprinkle with extra thyme leaves to serve.

Once completely cool, store in an airtight container for up to 3 days.

Swap 1 small sprig of fresh rosemary for the thyme for a variation.