Oatmeal Sourdough Crackers
- Approx 60g sourdough starter discard
- Approx 60g oatmeal (medium or fine).
- 20-30g Extra Virgin Olive Oil ( or whatever you have)
- Large pinch of salt
- 1-2 tablespoons of extra plain/self raising flour
- Mix all the ingredients except the extra flour, and refrigerate overnight ( or for a few hours until the oatmeal has softened up).
- If the dough is very sticky, add some extra flour until it forms a rollable dough.
- Roll out to 2-3 mm and cook at 160 C fan for about 20 mins.