Ingredients:
170 grams sourdough discard
1/3 cup melted butter
1/3 cup melted lard
1 cup AP flour
1/2 whole wheat flour
3/4 tsp salt
Dried herbs, spices, and cheese (optional)
Instructions:
COMBINE all the ingredients in a bowl and mix until it has formed a shaggy dough.
Knead the dough for 5 minutes or until smooth, then cover and let rest for 20 minutes. Knead the dough again and allow it to rest for an additional 20 minutes.
Then roll out the cracker dough into a thin sheet, or split into two portions and roll into two very thin sheets. Place the dough sheets on parchment-lined cookie sheets and cut the crackers into whatever shape your heart desires (you can use a knife or cookie cutters). Finally prick each cracker with a fork to control rising during baking.
Bake the crackers at 375º for 15-20 minutes, until the crackers are cooked through and slightly browned at the bottom.
Cool on the baking sheet and store in an air tight container for up to a week (if they last that long 😉). Enjoy!