INGREDIENTS:

1 cup sourdough starter

2 cups all purpose flour

2 tsp salt

2 tbsp dried rosemary

1/4 cup coconut oil

8 oz cheddar cheese, shredded (2 cups)

1/2 cup filtered water

INSTRUCTIONS:

Step 1: In a medium bowl mix together the flour, salt, rosemary and cheddar cheese.

Step 2: Add sourdough starter, water and coconut oil to dry ingredients. Mix until well combined. If dough is too wet add a tablespoon of flour. Dough should be a little sticky so don’t add to much flour.

Step 3: Wrap dough in plastic wrap and place in refrigerator for 1 hour or up to 24 hours.

Step 4: Take dough out of refrigerator and place on the counter for 1 hour to rest.

Step 5: Divide dough into 4 parts. Taking one part out, place on counter and roll it out with a rolling pin. Try to roll out as thin as you can.

Step 6: With a pizza cutter, cut strips in the dough, then cut those pieces into 1 inch pieces.

Step 7: Place dough on a parchment lined cookie sheet. These can be placed close together so fit as many as you can on the cookie sheet.

** option** Sprinkle salt on top of the crackers before placing them in the oven.

Step 8: Preheat Oven 350 F and bake for 15 to 20 minutes or until golden color along the edges.