13 August, 2014


I've been eager to make these ever since I saw the recipe a month ago and I am so glad we finally did. The littles and I agreed we'd like to make a batch of these a week - ha! They're great as a snack or compliment to a bowl of soup.


Ideally one would use freshly milled flour for optimum nutritional value but alas, a mill has not been in our budget this year. We use this right now.

The original recipe says this makes 120 crackers. It's hard to say how many we got, because I  the littles insisted we needed to taste at least one from every batch, plus seconds. I don't think we got quite 120 but a single recipe makes a good amount of crackers.

Homemade Yoghurt + Spelt Crackers

3 cups whole grain spelt flour
1 teaspoon unrefined sea salt
1 cup full-fat organic yoghurt
1/2 cup butter, at room temperature (+ 2 tablespoons melted butter)

1. Stir flour, salt, and yoghurt in stand mixer with dough hook (kneading by hand worlds as well, if your KitchenAid is packed away like mine). Knead until dough forms a smooth ball.

2. Place in mixing bowl and cover with tea cloth. Allow to rest overnight or up to twenty-four hours.

3. Once dough has rested, preheat oven to 450ºF/230ºC.

4. Knead softened butter into dough. (Dough will be slippery and you may think you've done something wrong. Carry on). Divide into smaller balls to make rolling easier.

5. Generously flour work surface and rolling pin. Roll dough into 1/8-inch thick disc. Cut rounds with a small cup or cookie cutter.

6. Brush each unbaked biscuit with melted butter, prick tops with fork to prevent puffing, and sprinkle with coarse sea salt if desired. Bake for about six minutes, or until brown and crispy (we like ours on the softer side).


  1. Are they crunchy? They look so yummy!

    1. they definitely could be (and I'm pretty sure are meant to be) but we liked them a little on the softer side. delicious either way though!