Sweet or Savoury Sourdough Cookies
Ingredients
Nutty Sourdough Cookies (savoury):
- 100g starter, fed for purpose, or discard
- 50g rolled oats
- 50g Wholegrain Spelt Flour
- 25g water
- 40g finely chopped roasted nuts
- 30g olive oil
- 10g honey
- 3g salt
Chocolate Nut Sourdough Cookies (semi sweet):
- Replace the 40g of chopped nuts (above) with 40g finely chopped chocolate
- Add 20g finely chopped peanuts
Cocoa Dusted Nut Sourdough Cookies (sweeter):
- 100g starter in any form
- 50g rolled oats
- 50g flour of your choice - Einkorn works well
- 75g cocoa dusted peanuts finely chopped in a small blender
- 30g rapeseed/neutral oil
- 60g honey
- 3g salt
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)
Method:
- 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.
- When ready, roll the dough out to a sheet 5mm to 7.5mm thick.
- Use a 6cm cookie cutter to cut out rounds and place on a large oven tray lined with parchment paper. Prick with a fork.
- 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.
- Remove and place on rack, they’ll crisp up as they cool.
- 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!
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