WHAT YOU NEED:

• 1 stick butter (113g), room temperature
• 50g coconut sugar
• 50g sourdough starter discard
• 1 teaspoon vanilla extract
• 125g all-purpose einkorn flour (regular all purpose and rye also work here)
• 2 tablespoons coconut sugar for dusting the top
• optional: 1/3 cup chopped walnuts

WHAT YOU DO:

• With a hand mixer, cream butter and sugar together until light and fluffy; then, add in starter and vanilla and mix until combined.
• Add in flour, scraping down the sides, and mix with hands this time, until just combined (don’t overwork!).
• Optional: super gently fold in walnuts.
• Shape the dough into a rectangle and flatten a bit, then store in an airtight container or wrap in plastic wrap (this is great for prepping ahead, as this dough can kept in the freezer for a month).
• Or, pop in fridge and chill until firm, about 2 hours (or overnight if you want it to ferment longer).
• Preheat oven to 350°F. take out dough from fridge, and roll it out to about ⅓” thick; then, cut into squares (or whatever shape you’d like really; I like them rustic and not overworked, so I don’t recommend cookie cutters and repeated rolling out).
• Optional: sprinkle with a bit of extra coconut sugar just before baking.
• Bake for 8-10 minutes until just barely starting to get golden (careful not to over-bake).
• ENJOY!