These crunchy homemade cheddar crackers are made with freshly milled einkorn flour, plenty of sharp cheddar, and just a handful of simple ingredients.

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Cheddar Cheese Crackers with Einkorn Flour

Crackers are one of those snacks that can feel a little intimidating to make at home, but they are much easier than they look. The dough comes together quickly in a food processor, and there is no need to make every cracker perfectly square.

In fact, I usually make a tray of rustic crackers from the uneven edges and then cut the remaining dough into neater squares. They all taste exactly the same, and nothing goes to waste.

These crackers are crunchy, cheesy, and surprisingly similar to the little boxed cheese crackers my kids love. They are such a fun addition to a lunchbox, especially when I want to give them something homemade that still feels like a familiar snack.

Main Ingredients and Swaps

Yellow cheddar cheese: Yellow cheddar gives the crackers their classic color and plenty of cheese flavor. I like to shred it myself because it blends into the dough more easily than packaged shredded cheese. Sharp cheddar will give you the strongest flavor, but mild or medium cheddar will also work.
Freshly milled einkorn flour: Einkorn gives the crackers a rich flavor and tender texture. It can be a little more delicate and crumbly than all purpose flour, so handle the dough gently while rolling it.
Freshly milled hard red wheat flour: Adding a small amount of hard red wheat gives the einkorn dough more structure and makes it easier to roll and cut.
Butter: Cold cubed butter helps create a crisp and tender cracker. Salted or unsalted butter will work. If you use salted butter, you may want to use a little less salt elsewhere.
Onion powder: A small amount adds savory flavor without distracting from the cheddar.
Ice cold water: Add only enough water to bring the crumbly dough together. Too much water can make the crackers less crisp.
Egg wash and coarse salt: Brushing the crackers with beaten egg gives them a lightly glossy, golden top. A sprinkle of coarse salt adds extra flavor, but both are optional.

Equipment I Use

Kitchen scale: I highly recommend using a scale for accurate flour measurements, especially when baking with freshly milled flour. It also means fewer measuring cups to wash 🙂
Food processor: The food processor shreds the cheese and brings the dough together quickly in the same bowl.
Rolling pin with measuring discs: The measuring discs help me roll the dough to an even thickness so the crackers bake at the same rate.
Parchment paper: Parchment keeps the dough and crackers from sticking while making cleanup much easier. I especially love precut sheets.

How I Make It

I begin by combining the freshly milled flours with the salt and onion powder.

Next, I shred the cheddar in my food processor, switch to the blade attachment, and briefly process it with the cold butter. Once the cheese and butter come together, I add the flour mixture and pulse until the dough looks crumbly.

I slowly drizzle in the ice cold water, stopping as soon as the dough begins to hold together. I shape it into a thin disc, wrap it in parchment paper, and refrigerate it for about 30 minutes.

Once chilled, I roll the dough to about ⅙ inch thick. This is slightly thicker than some homemade crackers, but it makes the einkorn dough easier to handle without tearing.

I use a pizza cutter to trim the uneven edges into rustic crackers, then cut the remaining dough into squares. After poking a few holes in each cracker, I brush the tops with beaten egg and add a light sprinkle of coarse salt.

The crackers bake at 350°F, or 175°C, until crisp and lightly golden.

Tips and Storage

Keep the butter and water cold, and add the ice water slowly. Stop processing as soon as the dough begins to hold together because adding too much water or overmixing can make the crackers less crisp.
Freshly milled einkorn dough is naturally more delicate than dough made with all purpose flour. If the edges crack while rolling, gently press them back together. Chilling the dough first and rolling it slightly thicker will also make it easier to handle.
Try to roll the dough to an even thickness so the crackers bake at the same rate. Smaller or thinner pieces may finish first, so watch them closely near the end of baking. The crackers will continue to crisp as they cool.
Let them cool completely before transferring them to an airtight container. Store at room temperature for up to five days. If they begin to soften, place them in a warm oven for a few minutes, then let them cool completely again before storing.

Watch my YouTube video below to see how I make these einkorn cheddar crackers along with several of our other favorite homemade snacks for lunchboxes and busy afternoons.

These crackers may not all come out perfectly square, but that is part of the charm of making them at home. They are crisp, deeply cheesy, and made with freshly milled flour.

Once they are tucked into a container and ready for the week, they become such an easy snack for kids and grown ups to grab. The rustic crackers disappear just as quickly as the pretty ones.