Homemade Cheddar Cheese Crackers with Einkorn Flour
Crunchy homemade cheese crackers made with freshly milled einkorn flour, hard red wheat flour, and plenty of cheddar cheese.
Ingredients
- 8 ounces yellow cheddar cheese about 2 cups shredded
- 150 grams freshly milled einkorn flour about 1 ¼ cups
- 50 grams freshly milled hard red wheat flour about ⅓ heaping cup
- ½ teaspoon fine salt
- ¼ teaspoon onion powder
- 4 tablespoons cold salted or unsalted butter cubed, 55 grams
- 2 tablespoons ice cold water
- 1 large egg beaten
- Coarse salt for sprinkling optional
Instructions
- First, mill your flour. Add ¼ tsp salt and ¼ tsp onion powder to the flour.
- Weigh out 8oz of cheddar cheese. Using a food processor fitted with the shredding attachment, shred your cheese. Remove the shredding attachment and replace it with the blade. Add in the cubed butter and process briefly until the cheese and butter form a cohesive mass. Don’t overmix.
- Next, add in the flour. Pulse until a crumbly dough forms. Fill a cup up with water and ice so you have ice water ready to go. With the food processor running, use a tablespoon to drizzle in 2 tablespoons of water into the dough until it comes together; stop as soon as it does.
- Chill The Dough - Place a piece of parchment paper on the counter. Transfer the dough onto the parchment, and form it into a thin disk with your hands. Use the parchment paper edges to fold over the dough to wrap the disk tightly. Flip it over so the folded edges are down, then press the dough into the edges of the parchment paper. Transfer it to the fridge for 30 minutes.
- Roll Out Your Dough - Prepare 2 sheet pans with parchment paper. On a floured surface, use a floured rolling pin to roll the dough into a big oval, about 1/6 inch thick. I like to use a rolling pin with measuring disks for this.
- Using a pizza cutter, first cut the raw edges to make rustic crackers. What will remain is a nice perfect rectangle, and you can then cut out perfect cracker squares, according to your preferences. Place all the crackers on a sheet pan, poke holes with a fork or toothpick, and brush with a beaten egg. Sprinkle wth course salt.
- Bake at 350°F, or 175°C for about 20 minutes or until golden.
Video
Notes
- The cup measurements for the freshly milled flours are estimates. Measuring the flour by weight will give you the most consistent results.
- Add the ice water slowly and stop as soon as the dough holds together. You may need slightly more or less water depending on your flour.
- The egg wash and coarse salt are optional, but they give the crackers a golden finish and a little more flavor.
- Store completely cooled crackers in an airtight container at room temperature for up to five days. If they soften, warm them in the oven for a few minutes and let them cool again.
