Einkorn Flour Butter Crackers
Simple buttery homemade crackers made with einkorn and freshly milled flour, baked until golden and perfect for snacking or topping casseroles.
This is one of those little recipes that started as “just something to top a casserole” and turned into something I want to keep making again and again. They’re simple, made with ingredients I already have on hand, and they feel like such a good from-scratch swap.
I love that they still give you that classic buttery cracker feel, but with freshly milled flour and real ingredients. They’re a little more rustic, a little more flavorful, and honestly just more satisfying. And the best part is they don’t have to be perfect to turn out really good.
Main Ingredients & Swaps
Einkorn flour – gives a soft, slightly nutty flavor and tender texture
Hard red wheat flour – adds structure so the crackers hold together better
Cane sugar – just a touch, this really helps to balance the flavor
Cold butter – creates that rich, flaky texture. I recommend using a good grass-fed butter here
Avocado oil – adds a little extra richness
How I Make It
In a food processor, combine the freshly milled flour, hard red wheat flour, salt, baking powder, and sugar. Pulse to mix.
Add the cold, cubed butter and avocado oil, then pulse until the mixture looks crumbly.
With the food processor running, slowly drizzle in the cold water just until the dough comes together. Stop as soon as it forms to avoid overworking it.
Turn the dough out onto a lightly floured surface and gently shape it into a rectangle. Wrap and refrigerate for about 30 minutes.
Place the chilled dough between two pieces of parchment paper and roll it out until it’s about 1/8 inch thick.
Use a fork to poke holes all over the dough so the crackers don’t puff up while baking. Cut into crackers of your desired size.
Transfer to a parchment-lined baking sheet, brush with an egg wash if using, and sprinkle with a little salt.
Bake at 400°F (200°C) for 12 to 14 minutes, or until golden brown. Watch closely near the end so they don’t burn.
Tips
- Roll the dough thin for the best texture. If it’s too thick, the crackers will be softer and more biscuit-like.
- Keep the dough cold while working. If it starts to soften, just put it back in the fridge for a few minutes.
- Freshly milled flour can be a little more delicate, so don’t worry if the dough feels slightly softer than usual.
- These bake quickly, so keep an eye on them toward the end. They can go from golden to overdone pretty fast.
To watch me make the full recipe, check out my YouTube video below!
Milled Flour Butter Crackers
Ingredients
Method
- In a food processor, add the einkorn flour, hard red wheat flour, salt, baking powder, and cane sugar. Pulse a few times until evenly combined.
- Add the cold, cubed butter and avocado oil. Pulse until the mixture becomes crumbly and resembles coarse sand with small pieces of butter throughout.
- With the food processor running, slowly drizzle in the ice-cold water. Add just enough for the dough to come together into a soft, slightly sticky dough. Stop mixing as soon as it forms to avoid overworking it.
- Use a spatula to scrape the dough onto a lightly floured surface. Gently shape it into a smooth rectangle, then wrap tightly in plastic wrap and refrigerate for 30-60 minutes to firm up.
- Place the chilled dough between two sheets of parchment paper and lightly sprinkle with flour. Roll it out evenly until it is about 1/8 inch thick.
- Remove the top layer of parchment and use a fork to poke holes all over the dough. This helps prevent the crackers from puffing while baking.
- Cut the dough into long strips, then cut across into your desired cracker size. Don’t worry about making them perfect.
- Transfer the crackers to a parchment-lined baking sheet, spacing them slightly apart. Brush the tops lightly with egg wash and sprinkle with mineral salt.
- Bake on the middle rack at 400°F (200°C) for 12 to 14 minutes, or until the crackers are golden brown around the edges. Watch closely toward the end, as they can brown quickly.
- Let cool on the pan for a few minutes before transferring. They will crisp up more as they cool.
Video
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