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.