Sweet Tea Crackers

Combine flour, fine salt, sugar, garlic powder, and dried herbs in a large bowl and whisk together.

Add cold butter cubes. Use your fingers or a pastry cutter to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces. Work fast — warm hands melt the butter and greasy crackers do not shatter the way they should.

Add the sourdough discard and mix with a fork until the dough just comes together. Add cold water a teaspoon at a time if needed. The dough should be firm and just barely tacky — not sticky.

Flatten dough into a disc, wrap in plastic, and refrigerate 20–30 minutes. Cold dough rolls thinner and more evenly.

Preheat oven to 350°F. Place dough between two sheets of parchment paper and roll as thin as you can — aim for 1/16 inch. The thinner the cracker, the crispier it will be. Paper thin is what you want.

Remove top parchment. Cut dough into desired shapes with a pizza cutter, pastry wheel, or cookie cutters. Slide the parchment with cut crackers onto a baking sheet. Use a fork or docker to poke holes all over — this prevents puffing. Brush lightly with olive oil and sprinkle with flaky salt.

Bake at 350°F for 20–25 minutes, rotating the pan halfway through, until golden brown and dry to the touch. Watch carefully the last 5 minutes — edges brown fast and you do not want burned crackers.

Let crackers cool completely on the pan — they will crisp up significantly as they cool. Store in an airtight container at room temperature up to 1 week. They will not last that long.