Easy Buttery Einkorn Star Crackers for Snack Boards
Description
These fresh-milled einkorn crackers are one of my favorite simple homemade snacks. They bake up buttery, crisp, and lightly sweet with the most delicate whole-grain flavor from einkorn.
I love making these with tiny star shapes for snack boards, soup sides, little lunchbox treats, or seasonal gatherings. You can easily swap the cutter shape for the season too, like Christmas trees, hearts, pumpkins, or whatever fits your mood. They feel extra special but are surprisingly simple to make with just a few pantry staples.
Rolling them extra thin gives them the perfect crisp snap, and the touch of honey balances einkorn’s naturally warm, nutty flavor beautifully.
Ingredients
Instructions
-
-
Prep the oven
Fill a glass baking dish with about 1 inch of water and place it on the bottom rack of your oven. Place a baking sheet in the oven as well so it can preheat.Preheat oven to 400°F.
-
Make the dough
In a medium bowl, mix together the einkorn flour, salt, and baking powder.Cut the cold butter into the flour mixture until it resembles a sandy texture. Using your hands works beautifully here and gives great control.
-
Add the wet ingredients
In a small bowl, whisk together the oil, honey, and water.Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.
-
Knead
Turn the dough onto your work surface and knead for about 2 minutes, until the dough feels moist but not sticky.If it feels sticky at first, keep kneading before adding anything extra. Einkorn can be easily overworked so this needs to be done by hand and not machine mixed.
-
Roll and cut
Divide off about 1/4 of the dough, keeping the remaining dough wrapped so it doesn’t dry out.Roll the dough on parchment paper as thin as possible. The thinner it is, the crispier the crackers will be.
Use a small 1-inch star cutter to cut shapes.
- Re-roll scraps
Remove the extra dough around the stars and combine those scraps back into the wrapped dough ball for the next round. -
Bake
Transfer the parchment paper directly onto the preheated baking sheet.Bake for about 9 minutes, or until the edges just begin turning golden brown.
- 8 minutes = slightly soft
- 9 minutes = perfect
- 10 minutes = deeply golden and crisp
-
Cool
Transfer the baked crackers to a bowl or cooling rack.Repeat with the remaining dough until all crackers are baked.
Storage
Store in an airtight container at room temperature for up to 3 days.
-
Note
What You’ll Need
- Parchment paper
- Small 1-inch star cookie cutter or another simple shape
- Baking sheet
- Glass baking dish
- Rolling pin
