Cheddar Crackers

  • 3/4 cup all purpose flour
  • 1/4 cup yellow cornmeal
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup cold unsalted butter, frozen
  • 1 cup coarsely grated old or extra-old cheddar
  • 4 to 5 tbsp cold water
  • 1 egg whisked with 2 tbsp water
  • Coarse salt and sesame seeds for sprinkling

In a food processor pulse together flour, cornmeal, sesame seeds, salt, and baking powder.

Grate in butter using a box grater and pulse until mixture is rough and crumbly. Add cheddar cheese and 4 tablespoons water and pulse until water is incorporated, adding remaining tablespoon of water if necessary to form a soft dough.

On a lightly floured work surface, knead dough in 3 or 4 turns to develop gluten in flour slightly and make dough easier to work with.

Form dough into 2 balls and flatten into disks.

Preheat oven to 200°C and line a baking tray with parchment paper.

On a lightly floured surface, roll out first piece of dough into a 12-inch square (about 1/16 inch thick) and cut into squares 2-inches across, lifting onto prepared baking tray.

Repeat with second piece of dough.

Brush squares lightly with egg wash and prick all over with a fork. Sprinkle with salt and sesame seeds and bake until lightly browned, about 13 minutes.

Cool before transferring to a plate.

Crackers can be stored for up to 5 days in an airtight container.

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