These crackers come together from a short list of pantry staples. Whole spelt flour gives them a slightly nutty, earthy base that plain white flour crackers don’t have.
The cream cheese goes into the dough rather than on top. It binds the flour without butter and produces a texture that stays crisp for days.
Chives keep the flavor clean and savory. You can use dried chives in a pinch, but fresh ones give a noticeably brighter result.
The dough rolls thin without tearing, bakes quickly, and cools to a firm snap. They’re a solid base for a cheese board or just good on their own.
Why You’ll Love This Recipe
- Stays crisp for days stored in an airtight tin
- No butter needed – cream cheese does the binding
- Spelt dough rolls thin without cracking or sticking
- Pairs well with cheese, dips, or plain as a snack
Ingredient Notes
- Whole spelt flour: Whole spelt gives a nutty depth and enough gluten to roll thin without tearing. Light spelt flour works too and produces a paler, milder cracker.
- Cream cheese: Full-fat cream cheese produces the crispest result. Low-fat versions have more water content and can make the dough sticky – chill the dough longer if that happens.
- Fresh chives: Finely snipped fresh chives give the clearest onion flavor. Dried chives work at half the quantity (1 tbsp dried instead of 2 tbsp fresh).
- Fine sea salt: Salt goes into the dough and on top for a flaky finish. Flaky sea salt on top is optional but adds a good contrast.
- Cold water: Add water one tablespoon at a time only if the dough feels too dry to come together. Most batches need none at all.
Spelt Cream Cheese and Chive Crackers
Description
The combination of cream cheese in the dough keeps these spelt crackers short and snappy, while chives add a mild onion note that works with almost any topping.
Ingredients
Instructions
- Heat the oven to 190 C / 375 F and line two baking sheets with parchment paper.
- Add the whole spelt flour and fine sea salt to a large mixing bowl and stir to combine.
- Add the cold cream cheese in small pieces and rub it into the flour with your fingertips until the mixture resembles coarse crumbs with no large lumps remaining.
- Add the finely snipped chives and stir through evenly.
- Bring the dough together with your hands. If it feels too dry to hold, add cold water one tablespoon at a time until it just comes together. Do not overwork it.
- Flatten the dough into a disc, wrap it in plastic wrap, and chill in the fridge for 20 minutes.
- Lightly flour a clean surface and roll the dough out to about 2 mm thick.
- Cut into rectangles or squares roughly 5 x 7 cm. Re-roll the scraps once to use up remaining dough.
- Transfer the cut crackers to the lined baking sheets. Prick each one 3 to 4 times with a fork. Scatter flaky sea salt on top if using.
- Bake for 13 to 15 minutes until the edges are golden and the surface feels dry to the touch.
- Transfer to a wire cooling rack and cool completely before eating or storing. They will crisp fully as they cool.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 175kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4g20%
- Cholesterol 22mg8%
- Sodium 210mg9%
- Potassium 95mg3%
- Total Carbohydrate 22g8%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 5g10%
- Vitamin A 220 IU
- Vitamin C 1 mg
- Calcium 35 mg
- Iron 1 mg
- Vitamin E 0.5 mg
- Vitamin K 6 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1.5 mg
- Vitamin B6 0.1 mg
- Folate 12 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 110 mg
- Magnesium 28 mg
- Zinc 0.9 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Chill dough for at least 20 minutes - skipping this step makes rolling difficult.
- Prick every cracker before baking to prevent puffing and ensure even crispness.
- Cut crackers to a uniform size so they bake evenly and none burn at the edges.
- Fresh chives added to cold dough stay greener and more flavorful after baking.
- Store in a tin, not a bag - a sealed tin keeps crackers crisp up to 7 days.
