Sourdough Discard Raisin Biscuit Crackers
Flakey, buttery sweet & crisp raisin biscuit cookies made with sourdough discard
Ingredients
Pastry
- 35 g all purpose flour
- 1 tsp sugar
- 1/2 tsp salt
- 40 g butter frozen
- 50 g sourdough discard chilled
Filling/toppings
- raisins
- coarse sugar
- egg
Instructions
- Sift together flour, sugar and salt. Using a coarse cheese crater, grate in butter, tossing it in the flour to prevent sticking. Then using your fingers roll and press the butter into the flour making a crumbly mixture. Add sourdough discard until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Transfer the dough onto a plastic wrap and layer the plastic wrap the dough was wrapped in on top. Using a rolling pin, roll out the dough into a thin rectangular sheet. Brush the dough with egg and generously sprinkle raisins on half of it. Fold the other half of the dough over, "sandwiching" the raisins between, and roll it out until it is even. Chill for 15-30 minutes.
- Preheat the oven to 350F. Brush the top of the dough with egg and liberally sprinkle on coarse sugar. Make sure there is a generous coating-- you want more than you think! Cut the dough into even pieces and place it on a baking sheet.
- Bake for 15 minutes or until the top of the biscuits are light golden brown. Let the biscuits cool on the baking sheet for a few minutes before transferring to a cooling rack. Enjoy!
Notes
Recipe adapted from King Authur