Our Savoury Parmesan, Poppy & Sesame Crackers are buttery soft with just a hint of crunch, perfect for a light snack. Or bake a few batches, wrap them up and give as gifts during the holiday season.

Parmesan, Poppy & Sesame Seed Crackers

https://www.sobeys.com/en/recipes/parmesan-poppy-sesame-seed-crackers/?f=889

Ingredients
1/2 cup all purpose flour
1/4 cup grated Parmesan or Romano cheese
1/2 tsp each sugar and dry mustard
1/8 tsp baking powder
1/2 tsp each salt and pepper
1 tbsp each poppy and sesame seeds, and fresh thyme
1 1/2 tbsp unsalted butter, cold and cut into small pieces
3 tbsp 14% sour cream
1 tbsp water
2 tsp milk
Fresh thyme sprigs for garnish

Directions
Combine all dry ingredients together in a bowl. Add butter pieces and with a mixer (can use either a hand mixer or stand mixer) on medium speed combine the mixture until it reaches the texture of coarse cornmeal. Add the sour cream and the water, and mix again on low speed until the mixture comes together.
Transfer the dough onto a large piece of plastic wrap placed on a work surface. Using the plastic wrap, pull the dough tightly together into a flat wide disc. Chill the plastic wrapped disc of dough in the fridge for at least 1 hour or overnight.
Preheat oven to 400°F (200°C). Roll out the dough thinly between two large pieces of plastic wrap on a clean work surface. Dough should be a scant 1/8” thick or thinner. Using a cookie cutter (either a 2″ x 2″ (5 cm x 5 cm) square cookie cutter or a 2″ x 2.5″ (5 cm x 6 cm) oval cookie cutter), cut out crackers into shapes and place on a parchment-lined baking tray. Prick each cracker with a fork a few times, brush with the milk and add a small sprig of thyme.
Bake the crackers for 10 to 15 min or until golden brown. Transfer to a cooling rack and let cool completely before storing in an airtight container.
Crackers can be left at room temperature for two to three days or can be frozen for up to two weeks. If softened, they can be reheated quickly in preheated 350°F (180°C) oven for 5 min before serving.

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