Since we have a lot of sourdough discard from all the sourdough we fed and developed, it is time to put them to good use by baking some delicious cookies. This is a quick and easy bunch of cookies to bake and we get to finish up all the discard from the refrigerator. Good deal right?
![Baked sourdough discard cookies](https://i0.wp.com/breadanddreams.in/wp-content/uploads/2020/04/IMG_4311-rotated.jpeg?fit=768%2C1024&ssl=1)
This has been my go to recipe from King Arthur Flour for using up sourdough discard whenever I have some. The best part of this recipe is that it uses a lot of discard and lesser amounts of flour and so I can easily and quickly use up all the discard I have. I usually have many packets of masala from Maggi noodles because I love to eat the noodles precooked right out of the pack. So I find this to also be useful to use up the masala packets as well
Ingredients & Equipment
- 120 gms Whole wheat flour
- 250 gms Sourdough discard / Unfed Starter
- 60 gms Butter (salted / unsalted), at room temperature
- 2-3 tbsp Dried herbs (I used 3 packets of Maggi masala from the noodles)
- 1/2 tsp Salt
- Oil for brushing
- OTG oven for baking
- Mixing bowls
- Cookie cutter / Small cup
Method
- Take the whole wheat flour, sourdough discard, butter, herbs and salt in a bowl.
- Mix all of them together to form a smooth but not sticky dough.
- Taste it to check if the flavour of the herbs are sufficient or if you would need more.
- Then roll out the dough to a thin rectangle shape.
- Cover it with cling film or plastic cover and refrigerate it for 30-40 minutes until the dough is firm.
- Preheat the oven to 175C.
- Take out the dough from the refrigerator and brush it with some oil.
- Cut it into small pieces using a cookie cutter or small cup or glass. You can size it as per your choice.
- Place the cookie dough on a greased baking tray. They do not have to be very far from each other since these cookies don’t spread.
- Prick each cookie with a fork. Bake for 20-25 minutes until the edges start to turn brown.
- Remove from the oven and cool on a wire rack.
- Once it is cooled, store in an airtight container and enjoy with a cup of tea.
![Cookies arranged on a tray ready for the oven](https://i0.wp.com/breadanddreams.in/wp-content/uploads/2020/04/Cookie.jpeg?fit=768%2C1024&ssl=1)
Some other cookie recipes you can check out are Cumin flavoured cookies, Dry fruit & cardamom cookies and Chocochip Cookies
Pin for later
![Cookies seen before and after baking](https://i0.wp.com/breadanddreams.in/wp-content/uploads/2020/04/Sourdough-Sandwich-LOaf-1.png?fit=683%2C1024&ssl=1)
Sourdough Discard Cookies
![](https://i0.wp.com/breadanddreams.in/wp-content/uploads/2020/04/Cookie.jpeg?fit=113%2C150&ssl=1)
Savory and spicy cookies made with sourdough discard
- 120 gms Whole wheat flour
- 250 gms Sourdough discard / Unfed starter
- 60 gms Butter (salted / unsalted) at room temperature
- 3 tbsp Dried herbs / Seasoning of your choice
- 1/2 tsp Salt
- 1 tbsp Oil, for brushing
Add all the ingredients – whole wheat flour, sourdough discard, butter, dried herbs and salt in a bowl
Mix well to form a soft but not sticky dough
Roll out the dough into a thin rectangle and cover it
Refrigerate the dough for 30-40 minutes till it is firm
Preheat the oven to 175C
Take out the dough and brush it with oil
Use a cookie cutter to cut the dough into smaller parts and place it on a baking tray
Bake for 20-25 minutes till the sides have started to brown
Remove from the oven and cool on a wire rack
Store in an air tight container for up to a week
How interesting ! The cookies sound delicious , and Sowmya you seem to be on a baking roll . Making best use of this time .
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Those cookies sound really interesting and looking forward to your other sour dough baking experiments.
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Never knew you could use the sourdough discard to make anything.Cookies looks so crispy and tasty.
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wow sowmya, sourdough discard and maggie masla, wonderful usage! those cookies look inviting!!
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Cookies look absolutely delicious. Love the shape you have given them
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very clever using the sourdough discard to make cookies. Look amazing,.
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Perfect way to use the discard. Love the idea of using Maggi masala. Looks so delicious
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After 8 comments I might be the first person who tried the recipe! I baked for 35 minutes at 175°F, and then increased the temperature to 375°F, and baked for another 10 minutes. Thanks for the recipe! They tasted pretty good. I also added powdered sugar for some sweetness.
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So glad you liked it! I could try adding some sugar next time 👍
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