This one was a quick and easy one despite me taking ages to write the blog post the actual baking was done on Tuesday! Rosemary seasalt crackers are my favourite and I am always looking for more way to use up left over sourdough starter.

Ingredients

• 150g Sourdough starter
• 70g Plain flour
• 60g Whole meal flour
• 3 tbsp Olive oil
• 1/2 tsp of Salt
• 1 tbsp of Rosemary – fresh is better, but I used fresh dried from my parents garden.

Method

1. Add all the ingredients into a large bowl and mix together until forms a light dough.
2. Tip onto a floured work surface and knead for 5 minutes until the dough becomes smooth, you may need to add a little water to fully combine.
3. The wrap your dough and place in the fridge for 30 mins.
4. Preheat the oven to 180 degrees celsius and prepare two baking tray with teflon sheets or baking paper.
5. Once chilled roll you dough out as thinly as you can without ripping. I used my pasta attachment on my kitchen aid for this as speeds up the process.
6. The cut into your desired shape I just made simple square/rectangles which were a bit rough around the edges.
7. Place on the baking tray and bake in the oven until golden brown.
8. Leave to cool on a wire rack then enjoy served with a wedge of cheese or dipped in humous!