Parmesan and Sesame Crackers

Oh my lucky stars! Were these ever good! I doubled the batch and it was a good thing. As soon as the boys got home from school and tried them - there went half the batch right away. :) This recipe is from Chef floWer my teammate in the January Aussie/NZ recipe swap. She is from Victoria, Australia. I found these crackers go really well with the zucchini salsa I made. They are also fabulous with some cheese. I think it would be easy enough to mess around with the cheese/seeds combinations and throw in some fresh ground black pepper as well. Son #1 suggested garlic also. I am posting the doubled amount. Believe me. You want to double this recipe!

Parmesan and Sesame Crackers

4 cups flour

4 tsp baking powder

1 1/2 cups parmesan cheese (add less if you find the flavor too strong)

6 TBSP sesame seeds, toasted

4 TBSP poppy seeds

1 cup hot water

1 TBSP salt

4 TBSP white sugar

4 TBSP vegetable, olive OR avocado oil

1/2 cup EXTRA water IF needed, hot

Heat oven to 325 degrees with rack in the middle. Measure first 5 ingredients into a large bowl. I just used my bosche. A mixer like a kitchen aide would work too. Measure salt and sugar into a measuring cup and add 1 cup hot water. Mix to dissolve sugar and salt. Add oil. While the mixer is going on low, slowly pour in water/oil mixture. You want to form a soft non-sticky dough. You may or may not need the extra hot water. It's almost like you are making a pie crust.

Divide the dough into 4 pieces. Put three in a plastic bag and set aside. Roll the left out piece on a lightly floured surface until very thin. Very similar to rolling out a pie crust. Cut into desired shapes. I got about 40 pieces per dough section. No need to trim outside edges. Place cut pieces on ungreased baking sheets and bake 20 minutes or until golden brown and crispy. Let cool and store in airtight containers. Flavor fully develops after about 12 hours. However - if you live at my house...there may not be any crackers left to see how they taste. They are addicting and I love them with salsa.