1. Combine sourdough starter, flour, butter, brown sugar, sea salt, and vanilla in a bowl

2. Cut butter into the flour mixture until coarse crumbs form

3. Add water a teaspoon at a time until dough holds together

4. Form dough into a ball, wrap in plastic, and chill for 30 minutes

5. Preheat oven to 350°F and line a baking sheet with parchment paper

6. Roll chilled dough to 1/8–1/4 inch thickness on a floured surface

7. Cut into squares and prick each with a fork

8. Arrange crackers on the baking sheet and bake 15–18 minutes until light golden

9. Transfer crackers to a wire rack to cool completely

10. Melt chocolate chips in a double boiler until smooth

11. Dip or spread melted chocolate on cooled crackers and sprinkle with crushed peppermint

12. Let chocolate set at room temperature or refrigerate for 10 minutes

13. Store crackers in an airtight container with parchment between layers