Today Elaine brings you 3 versions of her pimped Sourdough Crackers recipes to make thicker and more cookie-like versions, with 3 choices of flavours! These are simple/fast recipes and a great way to use your starter differently, ideal if you’ve collected any discarded starter from making a new one. Or feed your starter for what the recipe needs.

Elaine says: "You can use any starter made with any flour. I used Wholegrain Spelt Flour in these cookies. You could also use Einkorn Flour, Emmer Flour, Wholewheat Flour, or any of the Matthews range of white flours.

"Please note that I don’t eat very sweet things and my recipes don’t tend to be mega sweet. Feel free to amend the recipes for your own tastes!"

  • Baker: Elaine Boddy
  • Makes: 12
  • Prep Time: 10 mins
  • Rest Time: 1 to 24 hours
  • Bake Time: 20 (preheated oven) to 25 mins (cold oven)  


  1. Mix all the ingredients for your chosen Sourdough Cookies well (Savoury, Semi-Sweet, Or Sweeter) into a firm ball of dough - then cover and sit for 1 hour to 24 hours.
  2. When ready, roll the dough out to a sheet 5mm to 7.5mm thick.
  3. Use a 6cm cookie cutter to cut out rounds and place on a large oven tray lined with parchment paper. Prick with a fork.
  4. Bake from cold at 180C (360F) fan assisted/convection for 15 mins on one side; turn them over and bake for further 10 mins. Or bake for 10 mins each side in a preheated oven.
  5. Remove and place on rack, they’ll crisp up as they cool.
  6. Store in a tin or freeze, they can be eaten pretty much directly from frozen.

Elaine's Top Tip: don’t chop the nuts and chocolate too finely. Make sure there’s still a crunch!

Older Post Newer Post