If you’re an avid baker who loves making bread, you’ve probably heard of sourdough discard. Here's how you turn it into something absolutely flavoursome and snack-worthy!
Preheat oven to 180 degrees Celsius.
Melt butter in a heavy-bottomed saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue heating, stirring occasionally and scraping bottom of pan, until butter turns golden brown. Add in dried Italian herbs to infuse for an hour (or overnight is even better!).
Mix burnt butter, extra virgin olive oil, sourdough discard, nigella seeds and salt till all incorporated.
Use a metal spatula or bench scraper to spread out thinly and evenly on non-stick parchment paper.
Sprinkle more sea salt for added crunch.
Place in the oven and bake for 10 minutes until cooked.
Remove from the oven and lightly score into squares with a pizza cutter or knife.
Put back in the oven to bake for a further 20 minutes, turning the tin every 5 minutes
Remove and cool the tin, then break the crackers evenly.
Put crackers into an airtight container and they’re ready for any occasion!