…for edible flower power ‘sour’.

If you have leftover leaven, these delicate sourdough crackers make a subtle and very moreish nibble to accompany that vital evening glass of chilled rose wine.

The recipe is 200% leaven, 100% white spelt, 50% olive oil and 3% salt. I mix the dough very briefly, because most of the development has happened already in the leaven, then leave it for an hour to rest (while the wine chills in the fridge), before rolling out between sheets of oiled baking parchment.

Decorate with edible flowers (Sainsbury’s sell some), and fresh herbs (I used dill and thyme), then replace the top sheet of baking parchment and roll again to press the flowers into the dough. Score lightly and bake at 200 C for 7 minutes, watching like a hawk to ensure even colour.