Cheddar Crackers

Ingredients:

• 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

Directions:

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 the mixture is rough and crumbly.

Add the cheddar cheese and 1/4 cup (60 mL) cold water and pulse until the water is incorporated, adding another 1 Tbsp (15 mL) water if necessary to form a soft dough.

On a lightly floured work surface, knead the dough in 3 or 4 turns 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 400°f (200°c). Line a baking tray with parchment paper.

On a lightly floured surface, roll out the first piece of dough into a 12-inch (30 cm) square (about 2 mm thick) and cut it into 2-inch (5 cm) squares. Place the squares on the prepared baking tray. Repeat with the second piece of dough.

Brush the 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.

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