Because I am always looking for ways to use up sourdough discard, I found the recipe on this blog; Sourdough surprises.
I thought I would share this quick and easy recipe with you. Of course I substituted the butter in this recipe for vegan butter and the egg for a flax egg, but otherwise I managed to follow instructions… except for adding M&Ms that is.
Basic Sourdough Cookie Recipe (recipe from The Gingered Whisk)
1 cup butter, melted
3/4 cup sugar
3/4 cup brown sugar
1 cup sourdough starter, 100% hydration
1 tsp Vanilla
3 cups flour
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup toasted chopped walnuts (or other nut of your choice)
6 ounces chip (chocolate, white chocolate, butterscotch, whichever suits your fancy)
1 cup dried fruit (Cherries, cranberries, whatever you have…)
Preheat oven to 200 degree C.
In a large bowl whisk together the flour, baking soda, baking powder and salt.
In the bowl of your electric mixer, cream together the butter and sugars.
Turn the mixer off, and with a wooden spoon gently mix in your starter until combined.
Add the egg (you can turn your mixer back on now) and the vanilla.
Slowly add the flour mixture into the mixer, until just combined.
Fold in your nuts, chips and fruit.
Place by spoonfuls onto a cookie sheet and bake 10-12 minutes, or until starting to turn golden brown around the edges
I whipped up the biscuits while I was waiting for the kettle to boil for the washing up, they were so quick and easy to make. I added some left over M&Ms I had in the fridge, some dried cranberries and the left over bits from a packet of walnuts in the cupboard. Not bad for a morning’s work really.