Homemade einkorn Club crackers, or butter crackers, are a simple staple recipe that can easily be added to your pantry! These homemade crackers are made with einkorn flour, but any all-purpose wheat flour can be used!
Homemade einkorn crackers that are melt in your mouth buttery may seem like an elusive dream, they did for me, but in reality they are quick and easy to make from scratch. These homemade butter crackers taste just like the store-bought version but have none of the unwanted ingredients.
A few years ago we made the full time switch to using Einkorn flour only for all of our flour needs. Since Einkorn is wheat, just an easier to digest form, most recipes were easy to translate...
The only problem was the same problem most people who cook from scratch find themselves facing... If we want to eat it, we have to actually make it!
So some recipes only get made every once in a while, while others become quick and easy staples.
This Christmas my dad asked me to try my hand at one of his favorite holiday treats, club crackers with homemade cream cheese and jalapeño jelly!
I played around with a few different versions before settling on this one. The taste and texture are identical to the store bought version and with none of the ingredients that make us feel terrible!
Homemade Einkorn Club Crackers
While making your own einkorn crackers from scratch may seem like something you're not interested in, it's actually pretty simple once you get past the first attempt.
Actually, the first attempt is pretty darn easy too!
This simple homemade cracker recipe is easy to whip up using a food processor, takes about 15 minutes to have oven ready, and helps my family feel more "normal" without making bad food choices!
These einkorn crackers are a staple in our household. Perfect for lunch boxes, car trips, eating with cheese and apples, enjoying with cream cheese and jelly, crumbling up in your soup, and more!
Storing Your Homemade Crackers
We have found that these crackers will basically last forever, if stored properly.
Store in an air tight container, with a moisture absorber (such as these), will do the trick in most climates to keep these crackers crisp and fresh!
Club Cracker Cookie Cutter
While you certainly can use a pizza cutter or a knife to score your cracker dough, I recently developed this Club cracker cookie cutter that makes all my crackers exactly the same size and shape, which makes it a lot more fun to enjoy these homemade crackers!
✅ Get your own Club Cracker Cookie Cutter today!
More Recipes to Enjoy
Common Questions About Homemade Einkorn Crackers
When this happens, it just means that the dough didn't get rolled quite thin enough. This can be tricky! Take your time to make sure the dough is REALLY thin!
Yes! I have one of these rolling pins with thickness guides on it, and it helps so much!
Great question! The easiest way to keep them crisp is to ensure they are fully baked (and not soft in the middle), then keep them in an air tight container.
We have eaten homemade crackers (stored in an air tight container) up to 18 months after they were baked. There is a reason why hardtack (hard baked crackers) were popular food on ships and long trips - they last a really long time!
Absolutely! You can leave it out altogether, or use the sweetener of your choice. This is just to enhance the flavor, and will not have any impact on the texture of the cracker (unless you add a TON of liquid sweetener).
Homemade Einkorn Butter Crackers
- 2 Cups Einkorn Flour or flour of your choice
- 1 tsp Baking Powder
- 1 Tbsp Honey
- 1/2 tsp salt plus some for dusting the top of finished crackers
- 1 Stick Butter cold. Plus 2 Tbsp melted for top of finished crackers.
- 2/3 cup milk
- Preheat over to 400° F
- Add dry ingredients to food processor and pulse until well combined.
- Add cold butter in small cubes, pulse until crumbly.
- Add honey and milk, pulse until ball forms.
- If dough is still very sticky, add a bit more flour and pulse again.
- Remove dough from food processor and divide into two balls to roll out seperately.
- Using a rolling pin, roll dough to about 1/8" thick. Using a pizza cutter, cut the dough into whatever size crackers you'd like.
- Poke holes into each cracker with a fork. I like to do 3-4 rows of holes to make them look like the store-bought version.
- Transfer crackers to baking tray and bake at 400° for 10 minutes, or until golden brown.
- Remove from oven and immediately brush crackers with melted butter. Sprinkle with salt to taste.
- Allow to cool completely before storing in an air tight container.
Grandma Patty says
“It takes barely 5 minutes to go from ingredients in the pantry to crackers in the oven.”
And that’s why you list the prep time as 15 minutes?
Aside from that disingenuous introduction, the instructions were clear and doable I used cassava flour, which is said to be glow in gluten. I rolled the dough to 1/8 inch but think the crackers would be crisper if they were only 1/16 inch thick, more like a pie crust.
As a child, I enjoyed eating my mom’s left-over piecrust that she rolled out and sprinkled with a cinnamon-sugar mixture, and then baked until golden brown. These crackers didn’t turn golden brown because I was concerned about them burning due to the butter content, and removed them from the oven too soon.
I’m sorry you felt it “disingenuous”, it was simply a typo in the copy (recipe was correct), which I have corrected to 15 minutes.
I hope they turned out well with the cassava flour. I have some in the pantry I keep meaning to try.
These are delicious! Great recipe – thank you ?
So glad you enjoyed them!
So I never really looked at the ingredients on products I purchase, don’t judge. After looking at the back of the clubhouse crackers that I was eating I was shocked at how many things are in such a simple cracker. I looked for a homemade version and here I am. Thank you for it, this was really good and I mean REALLY GOOD. You now have a new follower to your blog.?
Awww, yay Sana!! I’m so glad, and welcome!!
The flavour of the crackers was great! I found that they puffed up quite a bit and didn’t get crispy even with extra time in the oven. I used regular flour and maybe that’s the issue.
Hi Jenna! Glad they tasted good at least! A few things that might help the crisp – 1. Make sure that they are “poked” enough times (this varies based on the size of the cracker), and that the pokes go ALL the way through – and 2. Get them thin enough. This can take practice to find the right thickness for your preferences, but it’s worth it!
Hopefully that will help! No, the flour wouldn’t be an issue in this recipe.
How far apart should the crackers be spaced for baking?
Hey Cindy! I usually space them really close, since they don’t spread much. Maybe 1/2”?