A great snack for any occasion, These cheesy crackers can be made with all-purpose or whole-grain flour.
- 1/2 cup Parmesan Cheese
- 1/2 cup Grated Cheddar Cheese
- 1/2 cup Fresh milled or all purpose einkorn flour
- 1/2 teaspoon Sea Salt
- 2 tablespoons Butter
- 1-2 tablespoon Cold Water
- Combine all ingredients except the water in a food processor just until butter and cheese is incorporated into the flour and the mixture looks crumbly.
- Add the water and gently knead into a dough. Flatten the dough into a disk and wrap in saran wrap or wax paper. Refrigerate for at least an hour.
- Next, roll out the dough very thin, no more than 1/8 in thick. The thinner the dough is rolled out, the crispier your crackers will be.
- When it is rolled out to your desired thickness, cut it into 1 in squares with a knife or a pizza cutter.
- With a toothpick or skewer, make a hole in the center of each square to prevent bubbling.
- Line a cookie sheet with parchment paper. Place the squares about an inch apart onto the cookie sheet, then bake at 350 F for 15-17 minutes.
So glad we found your family farm. Doug and Stacy Homesteaders off grid in Missouri shared Einkorn flour in one of their videos! great folks. love the cheese cracker recipe!!!
We are in North Idaho.
blessings and kindest regards!
These crackers are delicious and it’s quite an easy recipe. Instead of refrigerating the dough, I immediately rolled it thin between 2 sheets of parchment paper and baked them on a cookie sheet lined with a silicone mat. This recipe is a proven winner because it received Best of Class in the baking category at the Gooding County Fair 2021. Thank you!
I’ve made these twice now and they are delicious! I even entered them in the County Fair and won a blue ribbon. Thank you for the recipe!
These crackers are incredible! I will be making them often. Thank you for the recipe!
does this work with fresh ground Einkorn, ( Not all pupose einkorn flour)?????
Hi Colleen, we haven’t tried that, but I’m sure it would. If you try it, we’d love to hear how it goes!
I’m so excited to try this recipe. I just recently received my shipment of the all purpose Einkorn flour. My thoughts are to use smoked gouda. 🙂
Oh boy! These are awesome! Crispy and cheesy!
Hi I’m wondering if I could make this with whole wheat einkorn flour instead? How much would I use for this recipe?
Hi Delaney, yes, It would probably work just fine. We haven’t tried it, so I don’t know exactly how the amounts would differ, but I would just use about the same amount and watch consistency.
I made this recipe a few weeks ago. They are quite delicious! What is the trick to keeping them crispy the day after? Thank you so much.
Hi Rita, It’s recommended that they be stored in an airtight container to maintain the crisp, but I would make sure they are completely cool or the condensation will soften them.