 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Need to use up some starter? This recipe is perfect! Recently, I was looking for some way to use up excess sourdough starter rather than my usual go-tos for pizza crust and pancakes. I came up with this cinnamon-y recipe. My kids went nuts over it. I like it because it is not too sweet. You don't taste the sourdough. I think the next time I make these I'm going to use them for Strawberry Shortcakes - yum! Ingredients:
2 1/2 cups white bread flour |
1/2 teaspoon salt |
1 teaspoon cream of tartar |
1 teaspoon baking soda |
1/2 cup sugar |
1 teaspoon apple pie spice |
1/3 cup cold butter |
1 1/4 cups sourdough starter |
2 tablespoons heavy cream (optional) |
coarse sugar, for sprinkling on top (optional) |
Directions:
1. Preheat oven to 400°F Mix together all dry ingredients. Cut butter into small-ish pieces and cut into flour mixture until crumbly. Add starter. Mix by hand until it all clings together. Divide into 4 pieces. Press each piece into a round shape, roughly 1/2 inches thick. Cut each circle into 4 pieces. Separate and place cut wedges, about 1 inch apart, onto a parchment paper lined baking sheet. After forming the rest of the wedges, I brushed the tops with heavy cream and sprinkled with coarse sugar.
2. Bake for approximately 15 minutes, or until they just start to turn golden.
3. Enjoy!
|
|