• Cooking Time:
  • Servings: About 2 dozen
  • Preparation Time:



  • ¾ cup (175 ml) all-purpose flour
  • ¼ cup (50 ml) cornmeal (this breaks up the texture and makes a tender cracker)
  • ¼ teaspoon (1 ml) baking powder
  • ¼ teaspoon (1 ml) fine salt
  • 1 tablespoon (15 ml) sesame seeds
  • ¼ cup (50 ml) cold, unsalted butter
  • 1 cup (250 ml) old cheddar cheese, grated


  • Put the first five ingredients into the food processor.
  • Take the butter and grate it into the food processor. (Anna puts her butter into the freezer and then uses a box grater to grate butter into the flour mixture. This is a great trick to get butter incorporated into the flour and then you barely have to mix it.)
  • Give this mixture a pulse in the food processor, and then add the cheese. (You can substitute grated Parmesan or Asiago.)
  • After mixing, let the dough rest, chilled, for an hour. If you wish to freeze it, now is the time.
  • Roll out the dough and cut the cookies into squares, or whatever shapes you choose.
  • Poke the dough with a fork to get rid of air bubbles.
  • Brush with an egg wash. A sprinkle of sea salt, to taste, is good at this point.
  • Bake for 13 minutes at 400 F (200 C).
  • Serve with a Saskatoon or blueberry jam or compote.

Categories: Appetizer  Gift Idea  Savory  Snack 

Author Credit: Anna Olson

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