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?
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.
Some other cookie recipes you can check out are Cumin flavoured cookies, Dry fruit & cardamom cookies and Chocochip Cookies
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Sourdough Discard Cookies
Equipment
- OTG
- Cookie Cutter
- Mixing bowls
- Baking tray
Ingredients
- 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
Instructions
- 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 .
Those cookies sound really interesting and looking forward to your other sour dough baking experiments.
Never knew you could use the sourdough discard to make anything.Cookies looks so crispy and tasty.
wow sowmya, sourdough discard and maggie masla, wonderful usage! those cookies look inviting!!
Cookies look absolutely delicious. Love the shape you have given them
very clever using the sourdough discard to make cookies. Look amazing,.
Perfect way to use the discard. Love the idea of using Maggi masala. Looks so delicious
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.
So glad you liked it! I could try adding some sugar next time 👍