Crunchy Flaky Einkorn Cookies {or Crackers}

Tvorog, also known as farmers cheese, is my favorite ingredient to add to baked goods – besides making everything taste better, it allows to reduce the amount of flour going into recipes, and magically turns all things baked into nutritionally balanced eats, with protein from tvorog being a significant part of a treat. Einkorn flour works beautifully in this recipe, and both all-purpose and whole grain einkorn can be used. I don’t add sugar to the dough and use some to just sprinkle the top of already cut out cookies. The little sweetness on top goes a long way plus einkorn is naturally sweeter than other grains, and I can’t even begin to describe how much my toddlers love these. It validates my theory that kids aren’t about just sugar but the flavor is just as important. And there is no lack of flavor, as well as texture – buttery, crunchy, delicate and satisfying… just lovely. If you skip the sugar all together and poke some holes with a fork (to keep down the puff), you would get crackers that are a lot like Ritz crackers. Spread some peanut butter in between to experience a new level of awesomeness, especially if you mix peanut butter with a touch of honey, and let it all firm up in the refrigerator:

The dough for these wholesome treats is like pie dough, where butter is cut into flour to create flakiness, although I use a lot less butter here. Don’t overwork the dough, and there is no need to handle it too much, we want to keep it cooler. You can also use sprouted flours or whole ground rye (one of my favorites). Here are the rye crackers that I make from home milled rye berries:

And here is what the inside of a cookie looks like… mmmmm…. 🙂

HOW TO MAKE CRUNCHY EINKORN COOKIES OR CRACKERS

Ingredients
1 cup all-purpose einkorn flour
4 Tbsp (55g) cold butter, cubed
1/2 cup (100g) farmers cheese (how to make farmers cheese, or buy Life Way brand at most groceries).
1/8 tsp salt
For cookies topping:
1 tablespoon brown sugar
1 teaspoon cinnamon
For crackers topping:
Sprinkle salt, or better – fleur de sel

Instructions
Pre-heat oven to 350ºF (180ºC).
Pulse einkorn flour and butter in a food processor (I use mini) a couple of time, until you see crumbs.

Add farmers cheese and salt, and pulse until dough starts to come together.

Transfer to a floured work surface, form a ball.

Roll it out about 1/8 of an inch tall (you can make it thicker or thinner, it will be good any which way).
Cut out shapes (I used a 2.5″ biscuit cutter). Re-roll the scraps until you have none left.

Place the cookies on a parchment paper lined cookie sheet.
Toss brown sugar and cinnamon together, and sprinkle on top of each cookie (or grind sugar and cinnamon together in a coffee grinder to get finer consistency, you would use less that way, and it looks prettier). Skip this step if you making crackers.
Bake for 10-15 minutes.

Print Recipe

5 from 2 votes

Crunchy Flaky Einkorn Cookies {or Crackers}

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: Snack

Author: Valeria - Beets 'n Bones blog

Ingredients

• 1 cup einkorn flour all-purpose or whole grain
• 4 Tbsp (55g) cold butter, cubed
• 1/2 cup (100g) farmers cheese (how to make farmers cheese)
• 1/8 tsp salt

FOR COOKIE TOPPING

• 1 tablespoon brown sugar
• 1 teaspoon cinnamon

FOR CRACKERS TOPPING

• Sprinkle salt or better - fleur de sel

Instructions

• Pre-heat oven to 350ºF (180ºC).
• Pulse einkorn flour and butter in a food processor (I use mini) a couple of times, until you see crumbs.
• Add farmers cheese and salt, and pulse until dough starts to come together.
• Transfer to a floured work surface, form a ball and roll it out about 1/8 of an inch tall (you can make it thicker or thinner, it will be good any which way).
• Cut out shapes (I used a 2.5" biscuit cutter). Re-roll the scraps until you have none left.
• Place the cookies on a parchment paper lined cookie sheet.
• Toss brown sugar and cinnamon together, and sprinkle on top of each cookie (or grind sugar and cinnamon together in a coffee grinder to get finer consistency, you would use less that way, and it looks prettier). Skip this step if you making crackers.
• Bake for 10-15 minutes.

Notes

I normally make two batches of these, because they disappear way too quickly. You can use sprouted flours, as well as whole ground rye.