Einkorn Ritz Crackers

 

Cheesy Einkorn Ritz Crackers

This cheesy Einkorn Cracker recipe captures all of the delicious satisfaction of Ritz crackers without all of the undesirable ingredients. 

Prep Time1hour hr 20minutes mins

Cook Time16minutes mins

Total Time1hour hr 36minutes mins

Author: Gretchen Adler

Ingredients

• ▪️1/2 cup whole grain einkorn flour 1/4 cup einkorn berries, milled
• ▪️1 cup shredded cheese I used 1/2 cup parmigiano reggiano and 1/2 cup cheddar
• ▪️1/2 tsp fine mineral salt
• ▪️2 tbsp cold butter cut into small pieces
• ▪️2 tbsp cold water approximately

Instructions

• Combine all ingredients except the water in a bowl and mix by hand.
• Add the water slowly and knead until you form a ball. and gently knead into a dough.
• Flatten the dough into a disk and wrap in parchment paper. Refrigerate for 1 hour until hardened.
• Flour your surface and roll out the dough to about 1/4 of an inch. Work quickly and use a dough scraper to help lift the dough as you work, so it doesn’t stick to the surface.
• When rolled out, use a circle cutter to punch out crackers. You can alternatively cut into squares.
• Line a baking sheet with parchment paper and place the crackers on top. Poke holes in the crackers with something narrow and sharp like a meat thermometer or toothpick.
• Bake at 350°F for 16 minutes. Let cool on cookie rack and store in air-tight jar in pantry.https://www.ancientgrains.com/recipes/cheesy-einkorn-ritz-crackers/#recipe

Sour Dough Crackers from Kig Arthur Flour

Ingredients

• 1 cup (113g) King Arthur White Whole Wheat Flour
• 1/2 teaspoon sea salt
• 1 cup (227g) sourdough starter, unfed/discard
• 4 tablespoons (57g) unsalted butter, room temperature
• 2 tablespoons dried herbs of your choice, optional
• oil, for brushing
• coarse salt (such as kosher or sea salt) for sprinkling on top

Instructions

1. Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth (not sticky), cohesive dough.
   
2. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
   
3. Preheat the oven to 350°F.
   
4. Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
   

   Perfect your technique

   

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5. Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
   
6. Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
   
7. Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
   
8. Prick each square with the tines of a fork.
   
9. Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.
   
10. When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.