Puffed Sourdough Crackers with Gruyere & Thyme

I love to cook! I took cake decorating in 7th grade and have a degree in restaurant management. My husband and I opened and owned a bakery for 9 years. We live at 5000 ft so I can adjust most recipes for high altitude. Succumbed to the instant pot craze after loving my stovetop pressure cooker & am a convert. Love to ski, bike, garden & cook.

1 cup ( 120 to 125 g) all-purpose flour

½ tsp. fine sea salt

¼ tsp. garlic powder

¼ cup (appx. 60 g) sourdough discard

4 tbsp. ( 56 g) unsalted butter, cold, cut into small cubes

8 oz. ( 227 g) Gruyere cheese, grated

2 tbsp. ( 20 g) grates Parmesan cheese

6 sprigs of fresh thyme, leaves picked, plus extra to serve

1 to 4 tbsp. ( 45 to 60 g) cold water, plus more as needed

subheading: Notes:

You will need a mini cookie cutter to cut the dough into shapes. I use this set (1 ½-inch round).

Directions at theclevercarrot.com

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