Begin by warming your oven to 350°F and prepare a baking sheet with parchment paper.

In a food processor, blend cheese, butter, flour, salt, garlic powder and onion powder. Continue this process until the mixture takes on the consistency of rough sand.

Continue to blend while gradually adding the sourdough discard to form a dough.

Remove the dough from the food processor and shape it into a disk, then cover it tightly in plastic wrap and chill it for at least 20 minutes or if time allows, you can leave it for up to one day.

Next, on a surface lightly dusted with flour, roll the dough until it's 1/4-inch thick. Using a small goldfish-shaped cookie cutter, cut out your crackers from the dough. In each cracker, poke an "eye" hole using a toothpick, repeat this If there are any remaining scraps, re-roll once to get more crackers.

Arrange the crackers on the previously prepared baking sheet leaving 1/4-1/2 inch between each. If you wish, you can sprinkle kosher salt over the crackers before baking.

Bake the crackers for 11 to 13 minutes until they become golden and puff up. Allow the crackers to cool completely on the baking sheet.

Enjoy these immediately or they can be stored in an airtight container for up to a week.