Makes 64 crackers


  • 3/4 cup all-purpose flour

  • 1/4 cup yellow cornmeal

  • 1 Tbsp sesame seeds

  • 1/4 tsp salt

  • 1/4 tsp baking powder

  • ¼ cup cold unsalted butter, frozen

  • 1 cup coarsely shredded extra-sharp Cheddar

  • 4 to 5 Tbsp cold water

  • 1 egg whisked with 2 Tbsp water

  • coarse salt for sprinkling


  • 1.

    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 and 4 tablespoons water and until water is incorporated, adding enough of remaining tablespoon water if necessary to form a soft dough.

  • 2.

    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.

  • 3.

    Preheat oven to 400F (200C) and line a baking tray with parchment paper.

  • 4.

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

  • 5.

    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.

  • 6.

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

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