Life is changing now that I know how to make such a simple thing from home. Einkorn is great for making crackers. These were no different and tasted a bit like goldfish crackers, but without all the unnecessary food coloring and preservatives.
Next time I would shred my cheese a with a finer grater, so it will mix in with the liquids faster. For these I made two different sizes and shapes. The recipe calls for using a 2 inch cutout. I did that size and one a little larger. Along with the circles, some had a scalloped edge. The recipe calls for topping with salt. I tried topping with just salt, a salt and garlic mixture, and adding a little oregano to the salt and garlic mix. My favorite was the salt and garlic mixture. Overall, I’d recommend rolling the crackers out as thin as possible or you will likely get crackers that bubble up and/or take a little longer to bake. If they aren’t baked long enough, they don’t have the cracker crunch.
These crackers are great for snacking and I can see eating them with a nice soup. I’m going to try adding some extra sharp white cheddar next time to see what that combo tastes like!
Recipe from Einkorn: Recipes for nature’s original wheat by Carla Bartolucci
