- 3/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1 tbsp sesame seeds (more for sprinkling)
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 cup unsalted butter, frozen
- 1 cup coarsely grated old or extra-old cheddar
- 1 egg whisked with 2 tbsp water, for brushing
- coarse salt and sesame seeds for sprinkling
- In a food processor, pulse together the flour, cornmeal, sesame seeds, salt and baking powder. Use a box grater to grate in the butter and pulse until mixture is rough and crumbly. Add the cheddar cheese and 1/4 cup cold water and pulse until the water is incorporated, adding another 1 tbsp water if necessary to form a soft dough.
- On a lightly floured work surface, knead the dough 3 or 4 times to develop the gluten in the flour slightly and make the dough easier to work with. Form the dough into 2 balls and flatten them into disks and chill for at least an hour.
- Preheat the oven to 400F. Line baking tray with parchment paper.
- On a lightly floured surface, roll out the first piece of dough into a 12-inch square (about 2mm thick) and cut it into 2-inch squares. Place the squares on the prepared baking tray. Repeat with the 2nd piece of dough.
- Brush squares lightly with egg wash and prick them all over with a fork. Sprinkle them with salt and sesame seeds and bake until lightly browned, about 13 minutes. Cool before transferring them to a plate.
- Crackers can be stored for up to 5 days in an airtight container.
I'm not really very precise about size and shape of my crackers - however they turn out is just fine and they taste wonderful! If you want to be more precise, go right ahead - one of those culinary ruler/ straight edges works great and using a pizza cutter would be very quick and efficient for cutting the dough. The one important thing is to try to make sure they're approximately the same size so they cook evenly. Enjoy this recipe!
Happy Baking my Friends!