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parmigiano-reggiano einkorn cheese crackers

parmigiano-reggiano einkorn cheese crackers

Recipe from Einkorn: Recipes for Nature's Original Wheat: A Cookbook

Crispy and full of flavor. Enjoy on their own or with your favorite dip.

Servings 8 dozen crackers
Author Rosemary Stelmach

Ingredients

  • 1/4 cup water
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon fine sea salt, plus more for sprinkling
  • 1/2 cup finely grated Parmigiano-Reggiano cheese (50 grams)
  • 1/4 teaspoon baking powder
  • 1 1/4 cups all-purpose einkorn flour (150 grams)

Instructions

  1. Add 1 1/2-inches of water to a baking dish and place it on the bottom rack of your oven. Place a rimmed baking sheet on the center rack. Preheat the oven to 400°F.

  2. In a large bowl, mix together the water with the melted butter and salt with a fork until combined. Add the grated cheese and continue to mix until it is thick and creamy. Stir in the baking powder. Add the flour and continue to mix with a fork as much as you can, then use your hands to knead the dough in the bowl until it holds together.

  3. Rub the dough against the sides of the bowl to collect any remaining flour, then turn it out onto your work surface and knead by hand about 20 times until smooth. Divide the dough into 5 equal pieces, and cover with plastic wrap to keep moist.

  4. Cut a piece of parchment paper to fit your baking sheet. (To save time, cut a second piece of parchment so that you can work on the next batch while the first one is baking.) Roll out the first piece of dough as thin as possible on the paper, lifting frequently, until you have a 10-inch round. Sprinkle the surface lightly with salt. Cut out the crackers with a 2-inch round cookie cutter as closely as possible. Pull up the outline of the dough, leaving the round cutouts on the paper. Slide the paper onto the preheated baking sheet. Save the scraps for the end to re-roll and make an additional sheet of crackers.

  5. Bake for 7 to 9 minutes until the crackers are lightly golden. Remove the pan from the oven. Lift up the paper and gently shake the crackers into a large serving bowl to cool. Return the tray to the oven to warm up, then proceed to roll, season, and bake the remaining pieces of dough in the same manner.

  6. The crackers can be stored at room temperature in an airtight container for up to 3 days.