1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl combine sourdough starter discard, softened butter, flour, sugar or honey, and salt. Mix until a rough dough forms, adding water or flour if needed to achieve a soft but not sticky consistency.

3. Cover dough and let rest for 20–30 minutes.

4. Divide dough in half and roll each portion between sheets of parchment paper to 1/8-inch thickness.

5. Cut rolled dough into squares or desired shapes and transfer on parchment to baking sheet. Dock each piece with a fork.

6. Bake for 20–25 minutes until edges are golden brown, rotating pan halfway through.

7. Cool crackers completely on a wire rack.

8. Melt white chocolate in 20-second microwave intervals or over a double boiler until smooth. Stir in oil and peppermint extract if using.

9. Spread melted white chocolate evenly over cooled crackers or drizzle for a lighter touch.

10. Immediately sprinkle crushed peppermint candies over the chocolate and press gently to adhere.

11. Let the chocolate set at room temperature or chill 10–15 minutes in the refrigerator.

12. Store finished crackers in an airtight container with parchment layers at room temperature for up to one week.