Milled Flour Butter Crackers
These milled flour butter crackers are made from scratch with simple ingredients and baked until golden. Perfect for snacking or topping casseroles.
Ingredients
- 150 grams einkorn flour
- 50 grams hard red wheat flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon cane sugar
- 6 tablespoons cold butter cubed (85 grams)
- 2 teaspoons avocado oil
- 3 tablespoons ice-cold water plus more as needed, 1 teaspoon at a time
- Egg wash for brushing
- Salt for topping
Instructions
- 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.
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