Spelt contains 30% more protein than wheat because it's never been hybridized—these crackers pack ancient grain power.
Savory Spelt Crackers
Say goodbye to store-bought crackers and hello to your new favorite snack! Our Savory Spelt Crackers are crafted with wholesome spelt flour and a touch of sea salt, making them both delicious and satisfying. Whip them up in no time for a crunchy treat that keeps those little appetites at bay!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- A pinch of dried herbs (basil, thyme, oregano…)optional
- 2–3 tbsp cold water (30 ml)
🥛Dairy & Eggs(2)
- 3 tbsp (40 g) cold butter, cubed (42 g)
- 2/3 cup grated cheese (≈60 g, mild cheddar or emmental works best) (161 ml)
🫙Pantry Staples(1)
- 1/2 cup spelt flour (≈ 60 g) (62.5 g)
📦Other(1)
- 1 tbsp sesame seeds (15 ml)
👨🍳 Instructions
- 1
In a bowl, mix the spelt flour, cold butter, and herbs.
- 2
Rub gently with your fingertips until you get a sandy texture.
- 3
Add the grated cheese, sesame seeds, and water (start with 2 tbsp).
- 4
Mix just until a soft dough forms.
- 5
Roll the dough out thin between two sheets of parchment paper.
- 6
Cut into small triangles or squares.
- 7
Prick lightly with a fork.
- 8
Bake at 180°C / 350°F for 15–20 minutes, until lightly golden.
- 9
Let cool completely, they’ll crisp up as they cool.
💡 Pro Tips
- ✓Keep butter at 60-65°F when rubbing into spelt flour because this temperature allows fat to coat flour proteins without melting, creating the sandy texture that prevents tough crackers.technique60-65°F
- ✓Roll cracker dough to exactly 1/8 inch thickness using guides or rulers because uneven thickness causes irregular baking with thin areas burning while thick spots remain pale.technique1/8 inch thickness
- ✓Prick holes every 1/2 inch across the dough surface to prevent steam pockets from forming blisters that create uneven texture and weak spots that crack during storage.technique1/2 inch spacing
- ✓Add water gradually starting with 2 tablespoons because spelt flour absorbs 15-20% less liquid than wheat flour due to its different gluten structure.ingredient15-20% less absorption
- ✓Bake crackers until internal temperature reaches 190°F rather than relying on color alone, as spelt's natural darker hue can mask proper doneness and lead to chewy texture.timing190°F internal temp
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