Einkorn cheddar crackers

Thin, snappy crackers with sharp cheddar and smoked paprika. Einkorn's low gluten keeps them short and crisp rather than tough, so the dough needs no kneading.

• Makes about 60 small crackers
• Active 30 min
• Total about 1¼ hours

Ingredients

• 150 g fresh-milled whole einkorn flour
• 115 g extra-old (sharp) cheddar, finely grated
• 60 g cold butter, cubed
• 3 g fine salt (½ tsp), plus a pinch for the tops
• ½ tsp smoked paprika
• ¼ tsp mustard powder
• 2–4 tbsp ice-cold water

Method

1. Pulse the flour, cheese, butter, salt, paprika and mustard powder in a food processor until it looks like coarse sand. By hand, rub everything together with your fingertips.
2. Add 2 tbsp of the water and pulse until the dough clumps when squeezed. Add the rest a teaspoon at a time only if it's still dry.
3. Press it into a flat square, wrap it, and chill for 30 minutes.
4. Heat the oven to 180 °C (350 °F). Roll the dough between two sheets of parchment to about 2 mm thick. Peel off the top sheet.
5. Cut it into 3 cm squares with a pizza cutter, leaving them in place on the bottom sheet. Poke each one with a skewer, sprinkle with a pinch of salt, and slide the parchment onto a baking tray.
6. Bake for 12–16 minutes, until golden brown at the edges. The thin edge pieces brown first; take them off early if they're done.
7. Cool on the tray. They crisp as they cool. Break them apart along the cuts.