Ingredients
- 2 cups Bluebird Einkorn Flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt plus more for sprinkling
- 1/4 teaspoon cayenne pepper
- 6 tablespoons unsalted butter grated
- 8 ounces extra sharp cheddar cheese grated
- 4-6 tablespoons ice water
- 1 egg lightly beaten with 1 teaspoon water
Methods
- In a food processor, combine the flour, baking powder, salt, and cayenne and pulse to combine.
- Add the butter and cheese and pulse until well mixed.
- Add 4 tablespoons of ice water and pulse until the mixture starts to hold together. Add additional water if necessary.
- Divide the dough in half, form into circles and wrap in plastic wrap. Freeze 20 minutes.
- Line two baking sheets with silicone mats or parchment. Using one square at a time, roll the dough on a lightly floured surface to a scant 1/8 inch thickness.
- Using a fluted 1 3/4-inch cookie cutter, cut the dough into circles, rerolling the dough to use it up.
- Poke holes in each with a fork and freeze until firm, 10 to 15 minutes. Repeat with the remaining dough.
- Preheat the oven to 350°F.
- Brush the circles with the egg and sprinkle with salt.
- Bake until puffed and crisp, 18 to 21 minutes. Transfer to a cooling rack and repeat with the remaining dough.
- Store in airtight containers at room temperature.