Sesame Cheese Crackers are very much worth your time to make. I know, buying crackers at the supermarket is so much easier, but what about flavor? Most store-bought crackers have been sitting on the shelf for a while. Some taste like the box they are sold in. Crackers made at home are absolutely fresh!
Fresher is better
I keep Sesame Cheese Crackers in an airtight box and put them on the table when we have Sunday light supper snacks. Fruit, cheese and maybe a little charcuterie are great pairings with these crackers. These crackers will keep for a couple of weeks, but we usually eat them all within a couple of days!
However, I don’t recommend making the dough in advance. These crackers look their best when they are made a day or two before you enjoy them.
Of course, there are variations that you can try. I mention adding minced fresh rosemary in the recipe below. You could try parsley or thyme also. You might want to start with 1 tbsp. (2g) of chopped fresh green herbs until you get to the level you like. Add more later.
Another topping could be minced garlic, either fresh or jarred. Garlic salt, truffle salt or smoked salt would be a good topping. These crackers are a blank canvas where you can express all of your appetizer creativity.
Parmesan cheese is the perfect ingredient for making these baked crackers crispy. Dry and salty, parmesan cheese always adds the right amount of crunch. However, stay away from the powdery, green can type of parm. It’s not really parmesan cheese if it shakes out of a jar. Do yourself a solid and invest in Parmigiano Reggiano. If you are going to the trouble of making crackers, use good ingredients!
But really, Sesame Cheese Crackers are no trouble at all. If you find a beautiful cheese at the market, now you know what to serve it with!
Savory Rosemary Cheese Crackers are so good
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 dozen crackers 1x
Ingredients
Crackers:
1 cup unbleached all-purpose flour (125g)
¾ cup yellow cornmeal (105g)
½ tsp. fine sea salt (2g)
½ tsp. baking powder (2g)
¼ tsp. cayenne pepper (<1g)
1 cup grated sharp cheddar cheese (115g)
1 large egg
¼ cup avocado or vegetable oil (60ml)
¼ cup water (60ml)
Toppings:
Egg wash – 1 egg, scrambled with 1 tsp. water (5ml)
2 tsp. kosher salt (8g)
2 tbsp. sesame seeds (20g)
2 tbsp. grated Parmesan cheese (12.5g)
Instructions
In a large mixing bowl, combine the flour, cornmeal, salt, baking powder, cayenne pepper and cheese. Stir to combine well. Make a well in the center of the flour mixture with your spoon.
In a separate bowl, whisk together the egg, avocado oil and water. Add portions of the liquid mixture to the well in the flour mixture, stirring to incorporate small amounts of the flour. Once all of the liquid has been added, knead the dough a couple of times with your hands until the dough is cohesive.
Heat your oven to 375°F (190°C.) Dust a pastry cloth with flour (or simply use the rolling surface you always use.) Roll out the dough to 1/8″ (.3cm) thickness. Use a fork to prick holes evenly across the dough. Use a pastry cutter or a pizza wheel to score the dough into 2″ x 2″ crackers (5cm x 5cm)
Brush the surface with the egg wash. Sprinkle over the salt, sesame seeds and Parmesan cheese. Bake for 12-15 minutes until golden brown.
Remove the crackers from the oven and allow to cool on a cooling rack. Once they are cooled completely, break into portions and store in an airtight container.
Notes
Some cracker recipes suggest chilling the cracker dough before rolling out, but I prefer to roll the dough out at room temp for thinner crackers.
You can also top these crackers with 2 tbsp. (4g) of minced fresh rosemary
I haven’t made crackers in some years because the recipes weren’t too great – this one absolutely is, clear and easy! So welcome for the holidays with hungry family hovering…