Thea Constantarids

1 cup sourdough starter, measured after stirring and at room temperature
1/4 cup of oil (olive oil, macadamia oil, melted ghee, coconut oil or any oil you like)
½ teaspoon salt
1 tbsp finely grated parmesan
1 tbsp finely chopped rosemary or thyme or other herbs from the garden
¾ – 1 cup of wholemeal flour
oil for brushing the tops
plus extra salt

Preheat oven to 180°C.
You can mix in a mixing bowl by hand or use an electric mixer with a dough hook if you have one.
Combine the sourdough starter with the oil and salt and stir well to combine. Add the parmesan and rosemary. Begin to add the wholemeal flour—add half a cup first, then wait to see if you need any more to form a soft dough. Turn the dough out onto a floured piece of baking paper and knead lightly until your dough is smooth.
Divide the dough in half. Roll the first piece between two pieces of baking paper—dust with flour as you go to prevent it sticking. Roll the dough as thin as you can, 2-3mm is good. It should almost fill a standard biscuit tray. Use a sharp knife to slice the dough into squares or rectangles and place the baking paper sheet on a flat tray for the oven. Brush the top of the crackers with oil and sprinkle with salt.
Bake for 15-20 minutes or until they are golden. Keep an eye on them and rotate the trays half way through the cooking time if you feel the need. Cooking time will vary depending on how thick the crackers are.
The crackers will store in an airtight container for around three weeks.
(Recipe adapted from www.myhomeharvest.com.au)