20gramsgrated parmesan cheese5 g to be reserved for sprinkling
olive oilfor brushing
coarse saltfor sprinkling
Mix together the flour, salt, sourdough discard, butter, 1 teaspoon olive oil and 15 g of parmesan cheese. Give a good grinding of pepper. I use my hands to work it into a smooth dough. (the remaining 5 grams of parmesan is reserved for sprinkling the dough later)
Shape the dough into a rectangle, cover with plastic wrap, and stick it in the fridge for at least 30 minutes to chill and firm up.
When you're ready to bake heat the oven to 350°F.
Lightly flour your rolling pin and the top of the dough. Cut the dough into 2 equal pieces then roll each of them out to about 1/16" thick. That's around the thickness of 2 credit cards stacked on top of each other.
Lift the dough and parchment onto a baking sheet then brush it with olive oil, sprinkle with coarse sea salt and the remaining 5 grams of parmesan cheese. Finally do a few grinds of fresh cracked pepper on top. For thin crackers you'll need 2 baking sheets for cooking. One for each dough you roll out.
Cut the dough into squares or rectangles.
Bake the crackers for 25 to 30 minutes or until they're nicely golden on top.
Let cool then store in an airtight container.
The amount of crackers you end up with depends on how thin you roll them out. Thicker crackers will get you 60 or so, rolling them to the proper thinness will get you about 100 1" square crackers.
If after cooking the crackers seem gummy inside, stick them back in the oven and check every 5 minutes. You really can't overcook these, but you CAN undercook them.