May 31, 2020

Einkorn Cheese Crackers

Print Recipe
8 dozen

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.