This cracker recipe offers a wholesome, rustic snack made with heirloom grains. The dough combines spelt and einkorn flours, butter, sugar, salt and water, resulting in a simple yet flavorful base. The dough is rolled out thin, cut into squares, and baked until crisp. These crackers are perfect for pairing with cheese, spreads, or enjoying on their own.
Spelt Einkorn Crackers
Ingredients
- ¾ cup spelt flour
- ½ cup einkorn flour
- 1½ tsp sugar
- ½ tsp salt plus more as desired
- ¼ cup butter cold and diced
- 4 - 5 Tbsp cold water
Instructions
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, combine the flour, sugar, and salt.
- Cut in the butter with a pastry blender until crumbly, then stir in the water and knead briefly until a dough is formed. Chill for at least 30 minutes.
- Divide the dough in half and, working with one half at a time, roll out the dough on a lightly floured surface as thinly as possible. Cut into 1¼-inch squares and transfer to a prepared baking sheet. (They don’t really spread so there’s no need to space them too far apart.)
- With a fork, poke several holes in each cracker. Sprinkle with additional salt, if desired, then bake for 6 to 8 minutes, until golden brown and crisp. Repeat with the remaining dough. I like to bake only 1 sheet at a time.
- Let cool completely, then transfer to an airtight container. Store at room temperature for up to 1 week.
