Butter Crackers

Homemade buttery crackers made with a blend of spelt, whole-wheat, and oat flours. These crispy crackers are finished with a brushing of salted butter for extra flavor.

24 servings

1 hr

Published October 4, 2025

Ingredients

•⅓ cup white spelt flour
•⅔ cup white whole-wheat flour
•¼ cup oat flour
•1½ teaspoons baking powder
•1½ tablespoons cane sugar
•½ teaspoon salt
•3 tablespoons unsalted butter
•1 tablespoon flaxseed oil
•¼ cup ice water
•1 whole egg
•1 tablespoon milk
•2 tablespoons unsalted butter
•¼ teaspoon salt

Cooking Instructions

1.
Preheat the oven to 400°F. Line 2 baking sheets with parchment and set aside.
5 min
2.
Sift the white spelt flour, white whole-wheat flour, oat flour, baking powder, sugar, and salt together. Pour into the bowl of a food processor fitted with the dough blade (or in the bowl of a stand mixer fitted with the paddle attachment). Add the chilled butter and pulse to create a coarse crumb mixture. With the food processor running, stream in the flaxseed oil, followed by the water, 1 tablespoon at a time, until the mixture starts to form large clumps.
10 min
3.
Turn the dough out onto a well-floured surface and gather it into a ball. Knead gently once or twice. Sprinkle a little more flour on top of the dough and roll it out until it is 1/4 inch thick, rotating the dough by 90 degrees after each roll.
10 min
4.
Prick the dough all over with a fork, making sure it is well pierced. Using a small cookie cutter of your choice, cut out the crackers and carefully place them on the prepared baking sheets.
15 min
5.
In a small bowl, lightly whisk the egg with the milk. Using a pastry brush, coat the tops of the crackers with the egg wash.
5 min
6.
Bake just until the crackers begin to brown, 5 to 10 minutes.
10 min
7.
While the crackers are baking, stir the melted butter and salt together in a small bowl. Brush the mixture onto the freshly baked, still warm crackers before serving.
5 min

Ingredients

•⅓ cup white spelt flour

•⅔ cup white whole-wheat flour

•¼ cup oat flour

•1½ teaspoons baking powder

•1½ tablespoons cane sugar

•½ teaspoon salt

•3 tablespoons unsalted butter

•1 tablespoon flaxseed oil

•¼ cup ice water

•1 whole egg

•1 tablespoon milk

•2 tablespoons unsalted butter

•¼ teaspoon salt

Cooking Instructions

Preheat the oven to 400°F. Line 2 baking sheets with parchment and set aside.

5 min

Sift the white spelt flour, white whole-wheat flour, oat flour, baking powder, sugar, and salt together. Pour into the bowl of a food processor fitted with the dough blade (or in the bowl of a stand mixer fitted with the paddle attachment). Add the chilled butter and pulse to create a coarse crumb mixture. With the food processor running, stream in the flaxseed oil, followed by the water, 1 tablespoon at a time, until the mixture starts to form large clumps.

10 min

Turn the dough out onto a well-floured surface and gather it into a ball. Knead gently once or twice. Sprinkle a little more flour on top of the dough and roll it out until it is 1/4 inch thick, rotating the dough by 90 degrees after each roll.

10 min

Prick the dough all over with a fork, making sure it is well pierced. Using a small cookie cutter of your choice, cut out the crackers and carefully place them on the prepared baking sheets.

15 min

In a small bowl, lightly whisk the egg with the milk. Using a pastry brush, coat the tops of the crackers with the egg wash.

5 min

Bake just until the crackers begin to brown, 5 to 10 minutes.

10 min

While the crackers are baking, stir the melted butter and salt together in a small bowl. Brush the mixture onto the freshly baked, still warm crackers before serving.

5 min