Servings: ~3 sheets worth (~50 crackers)
Points: ~1 point per 5–6 crackers
Ingredients:
- 120 g (0.96 cup) all-purpose or whole wheat flour
- 3 g (½ tsp) salt
- 2 g (⅔ tsp) turmeric powder (optional, for color)
- 100 g (0.43 cup) sourdough starter (active or discard)
- 30 g (2 Tbsp) unsalted butter, softened – reduced for lower points
- 150 g (2/3 cup) sharp cheddar cheese, finely shredded – reduced for lower points
Instructions:
- Mix Dough: In a bowl, whisk together flour, salt, and turmeric. Add sourdough starter, butter, and cheese. Mix until a smooth dough forms. If too dry, add a teaspoon of water at a time. Wrap in plastic and chill 1 hour (up to 2 days for more flavor).
- Roll & Cut: Preheat oven to 350°F (175°C). Roll dough to ~⅛ inch thickness. Cut into fish shapes (or small squares). Reroll scraps as needed.
- Bake: Place on parchment-lined baking sheet. Bake 15–20 minutes until golden and firm. Cool completely on a wire rack.
- Store: Keep in an airtight container. Enjoy guilt-free snacks!
WW Tip: Using less cheese and butter reduces points, and whole wheat flour adds fiber for a more filling snack.
