Spelt Cream Cheese and Chive Crackers

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

Unbaked spelt and chive cracker squares on parchment-lined baking sheet, pricked with a fork and ready to bake

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 chive crackers on a slate board with hummus, goat cheese, and a glass of white wine in warm light

Prep Time 25 mins

Cook Time 15 mins

Total Time 40 mins

Cooking Method: Oven

Cuisine: British

Courses: snack

Difficulty: Easy

Cooking Temp: 190 C

Servings: 6

Estimated Cost: 0.40

Calories: 175

Best Season: all_year_round

Dietary: Contains dairy and gluten, Contains gluten (spelt), Nut-free, Vegetarian

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

200 g whole spelt flour (plus extra for dusting)
100 g full-fat cream cheese (cold from the fridge)
0.5 tsp fine sea salt
2 tbsp fresh chives (finely snipped)
1-2 tbsp cold water (only if dough is too dry)
1 tsp flaky sea salt (for topping, optional)

Instructions

1
Heat the oven to 190 C / 375 F and line two baking sheets with parchment paper.
2
Add the whole spelt flour and fine sea salt to a large mixing bowl and stir to combine.
3
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.
4
Add the finely snipped chives and stir through evenly.
5
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.
6
Flatten the dough into a disc, wrap it in plastic wrap, and chill in the fridge for 20 minutes.
7
Lightly flour a clean surface and roll the dough out to about 2 mm thick.
8
Cut into rectangles or squares roughly 5 x 7 cm. Re-roll the scraps once to use up remaining dough.
9
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.
10
Bake for 13 to 15 minutes until the edges are golden and the surface feels dry to the touch.
11
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.

Keywords: spelt cream cheese crackers, spelt chive crackers, homemade spelt crackers, savory spelt snack, cream cheese cracker dough

Equipment

large mixing bowl
rolling pin
baking sheet
parchment paper
pastry cutter or sharp knife
wire cooling rack

Tips

Chill the dough for at least 20 minutes before rolling to prevent sticking and keep the edges clean.
Roll the dough to 2 mm thick on a lightly floured surface - thinner means crispier crackers.
Prick each cracker several times with a fork so steam escapes and they bake flat.
Check the oven at 12 minutes - edges should be golden, not dark brown, or they'll turn bitter.
Cool crackers completely on the wire rack before storing or they'll soften from residual steam.

Variations

Swap fresh chives for finely grated Parmesan and cracked black pepper for a sharper, nuttier cracker.
Add half a teaspoon of smoked paprika and a pinch of cayenne to the dough for a spiced version.
Use light spelt flour and swap cream cheese for vegan cream cheese to make a dairy-free batch.

Storage and Reheating

Store cooled crackers in an airtight tin at room temperature for up to 7 days. A tin keeps them crisper than a bag.

If they soften, spread them on a baking sheet and bake at 160 C / 320 F for 5 minutes. Let them cool fully before eating - they crisp as they cool.

These crackers freeze well. Layer them between sheets of baking paper in a container and freeze for up to 2 months. Thaw at room temperature for 30 minutes, then refresh in the oven if needed.

Serving Suggestions

Arrange the crackers on a board with a sharp cheddar, a soft goat cheese, and a small bowl of chutney. The spelt flavor holds up against strong cheeses without disappearing.

They also work well with a smooth white bean dip or hummus as part of a simple lunch spread. The crisp texture stays intact even with wetter dips.

For something lighter, top individual crackers with a small smear of cream cheese and a single chive garnish and serve them as a simple passed snack at a gathering.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-cream-cheese-and-chive-crackers/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!