Ready in 35 minutes

Parmesan, Poppy & Sesame Seed Crackers

Try these savoury Parmesan, poppy and sesame crackers that are buttery soft with just a hint of crunch from the seeds.

  • 15 min
  • 35 min
  • Makes: 20 crackers

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all purpose flour 125 mL
grated Parmesan or Romano cheese 60 mL
each sugar and dry mustard 2.5 mL
baking powder 0.5 mL
each salt and pepper 2.5 mL
each poppy and sesame seeds, and fresh thyme 15 mL
unsalted butter, cold and cut into small pieces 20 mL
14% sour cream 45 mL
water 15 mL
milk 10 mL
Fresh thyme sprigs for garnish

Nutrition Description per 1 cracker.
Calories 35
Fat 2 g
Saturated Fat 1 g
Carbs 3 g
Protein 1 g
Cholesterol 5 mg
Sodium 85 mg


  1. 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.
  2. 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.
  3. 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.
  4. 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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