Homemade Cheddar Sesame Crackers
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
These crisp, delicious crackers boast a vibrant aroma and cheesy flavor from aged cheddar. Sesame seeds, mixed into the dough and sprinkled on top, add a special touch. This makes them even more reminiscent of store-bought crackers, but they're made entirely from natural ingredients, without the addition of trans fats, artificial flavors, or other chemicals. These crackers are perfect for crunching all day long, and they're perfect as a snack with wine, tea, or just for a quick bite.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup premium wheat flour
- 1/4 cup corn flour
- 1 tbsp sesame seeds
- 1/4 teaspoon salt
- 1/4 tsp baking powder
- 1/4 cup cold butter, frozen
- 1 cup coarsely grated aged cheddar
- 4-5 tablespoons of cold water
- 1 egg, beaten with 2 tablespoons of water
- Coarse salt and sesame seeds for sprinkling
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Cooking the dish according to the recipe:
- In a food processor, combine the wheat and corn flours, sesame seeds, salt and baking powder.
Grate the butter into the mixture and pulse until it becomes coarse and crumbly. Add the cheddar cheese and 4 tablespoons of water and knead into a soft dough, adding an additional 1 tablespoon of water if necessary. - Continue kneading the dough on a lightly floured work surface, turning it 3-4 times to develop the gluten in the flour and make the dough easier to work with.
Form the dough into 2 balls and flatten them into disks. - Preheat oven to 200°C and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the first portion of dough into a 30cm square (approximately 1mm thick) and cut into 5cm squares, placing them on the prepared baking sheet.
Roll out and cut the second piece of dough in the same way. - Lightly brush the squares with egg wash and prick them with a fork. Sprinkle with salt and sesame seeds and bake until golden brown, about 13 minutes. Cool on the baking sheet and transfer the crackers to a plate. Crackers can be stored for 5 days in an airtight container..
Author of the recipe - Anna Olson is a pastry chef and television host.
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