These spelt crackers are super easy to make and are the perfect snack for pre-dinner drinks. Top it with some pesto or some cheese and there you have it! I’m sure your guests will love it.
I’ve actually got a hard time trying not to eat them all, whenever I make a batch of these, because they are just perfect for when you are feeling just a tiny bit hungry or just when you are in the mood for snacking, which happens quite a lot in my case.
Spelt crackers
Ingredients
- 14.1 oz. (400 gr.) spelt flour
- 1.25 cup (3 dl.) water
- 1 tsp. salt
- flour for kneading
- poppy seed
- sesame seed
- sea salt flakes
Instructions
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Preheat oven to 435 °F
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Lightly flour a dry surface.
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Combine flour with water and salt, until forms a dough like consistency. Form into a ball and transfer to the floured surface and knead the dough until smooth.
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Divide the dough into three pieces and roll each piece out thinly into a large square. Place each piece onto a baking sheet lined with parchment paper and brush with water.
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Sprinkle salt, sesame seeds and poppy seeds to taste, and cut into small squares being careful not to cut completely through.
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Bake for approx. 10 minutes until it is brittle. The previous scoring should give you a guide on where to break into small crackers.
Spelt Crackers with Smoked Cheese
I love to eat these spelt crackers with the very popular Danish cheese called rygeost. The first word means smoked and the second word cheese. It’s probably one of my favorite foods from Denmark. It’s soft, smooth, has the right amount of fat (10 %) and most importantly it has the most amazing smoked flavor. I normally serve the smoked cheese appetizer with radish and maybe some chopped chives. If you ever get a chance try it out.
Fall, Hylte, Sweden
Hello!!
Please,do you use a whole spelt flour to make those or White spelt flour?
They look so yummy:)
Thanks!!
White spelt flour!
Crispy deliciousness. Simple. Quick. Healthy. Inexpensive. What’s not to love?! Have only eaten them with avocado/sea salt and look for forward to sampling with fresh goat cheese. Yum…
Thank you for sharing!
Hello…I am new to making crackers…and new to spelt…but!…can I ask…when you say score the dough…you mean..make indention?…and why not cut all the way through?…thank you.
Hi Leeanna,
Sorry it’s a type mistake, I mean cut out the dough. And when I mean not to cut all the way through, it is just a matter of look. I like that you can break it yourself, when baked. All the best Julie
I should have rolled it much thinner. My was lovely but more like a little chewy bread. Will have another go! Also- not sure if I should set the oven to fan force or convection.
Yes you have to roll them out very thinly!