Method

1.     Mixing: Add all the dough ingredients to a bowl or mixer and mix for a few minutes until you have a soft, cohesive dough that comes away from the side of the bowl. Don’t worry if it looks a little oily (this will give the crackers a nice sheen after baking). If the dough is too wet, just sprinkle in a bit more Blue Masa flour until it comes together. You are looking for a play-dough-like consistency.

2.     Chill the dough: Split the dough into two rough rectangles. Place each on a sheet of baking paper the size of your tray, wrap it up, and pop it in the fridge for at least 30 minutes (you can leave it in the fridge for up to a few hours or overnight if need be). This will make it easier to roll out without cracking.
Preheat the oven: Heat your oven to 160°C fan.

3.     Roll it thinly: Roll each piece of dough out directly on the baking paper to about 2mm thick, keeping it as even as you can.

4.     Cut your shapes

•           For Valentine’s Day: cut out hearts with a cutter
•          For everyday baking: use a scraper or pizza wheel to cut squares or rectangles

Keeping the crackers roughly the same size helps them bake evenly and saves you from fishing out earlier baked tiddlers whilst baking. These crackers are great for scooping up dips and hummus so longer rectangular ones are also very useful.

5.      Bake: Bake for around 25 minutes, ( I like to turn the tray around after 15 mins to ensure even baking) check after 20 minutes as you want to take them out of the oven when they start to go brown at the edges.
You’re looking for completely crisp crackers, but do take them out before they turn brown and ruin the effect of the blue masa flour.

6.      Cool & store: Cool on a rack, then store in an airtight container. They’ll keep happily for up to a week if they last that long.

Make them your own

This recipe is brilliant for experimenting:

• Add seeds (about 30g) for crunch (sunflower, pumpkin, poppy, linseed or sesame work great)
• Add spices (about 3g) for warmth or interest (coriander, smoked paprika, cumin…)
• Add dried herbs (about 3g) for savoury depth (pizza seasoning, oregano, basil…)
• Or mix and match to suit your mood

Mix up the flour

Changing the flour will alter both flavour and texture, so it’s a great way to play around.
Einkorn, spelt or buckwheat work well and give lots of variation.

A little love note 

You don’t have to make these heart-shaped but if there was ever a good excuse to turn sourdough discard into purple hearts, Valentine’s Day feels like it.

If you bake them, we’d love to see them.