Ingredients
SCALE
- 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 tablespoon Butter
- 1-2 tablespoon Cold Water
Instructions
- 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.
- Enjoy!
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
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PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
21 thoughts on “Cheesy Einkorn Crackers”
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.
I’ve heard that a brown sugar bear can keep things crisp but I haven’t tried it yet. Hopefully you have an extra one to give it a try.
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.
Oh boy! These are awesome! Crispy and cheesy!
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. 🙂
does this work with fresh ground Einkorn, ( Not all pupose einkorn flour)?????
Thank you
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!
These crackers are incredible! I will be making them often. Thank you for the recipe!
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!
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!
Did you cut them after baking ?
Hi Becky, no, you cut the squares after rolling out the dough before baking.