Victor decided to make some homemade cheese today. Naturally, a homemade cheese calls for a homemade cracker, right?!?  I mean, you can’t just put a luscious, creamy, bursting-with-flavor cheese on a Hi-Ho! There are standards one must uphold!

I went searching around for a cracker recipe – I wanted something simple but not entirely plain – and found something in an old Saveur that looked promising. It was a flax cracker, so I reworked it a bit and made it sesame.

And it worked!

This one is really easy to make and comes together really quickly.

Sesame Crackers

adapted from Saveur Magazine

• 1 1⁄2 cups flour
• 1⁄2 cup sesame seeds
• 1⁄2 tsp garlic powder
• 1⁄2 tsp baking powder
• 1⁄2 tsp salt
• 2 tbsp butter, softened
• 1⁄2 cup milk
• 2 tbsp extra-virgin olive oil
• 1⁄2 tsp coarse salt

1. Preheat oven to 375°. Combine flour,  sesame seeds, garlic powder, salt, and baking powder in a bowl. Work butter into flour mixture until mixture resembles cornmeal. Gradually add milk, stirring until a crumbly dough forms (dough will be on the dry side but moist enough to hold together). Shape dough into a ball, wrap in plastic wrap, and transfer to the refrigerator to let relax for 10–15 minutes.

2. Divide dough in half. Roll first piece on a lightly floured surface to a 1⁄8″-thick rectangle, about 10″× 12″.  Brush dough with half the oil and sprinkle with half the salt. Cut dough into rectangles. Using a thin metal spatula, transfer dough rectangles to a parchment paper–lined baking sheet about 1⁄2″ apart and set aside. Repeat process with remaining dough, oil, and salt.

3. Bake crackers until golden brown, about 12 minutes, rotating pans halfway through baking time.

I used Maldon Salt from England to top the crackers because, well… I have a box. I think I’m up to about a dozen different salts, all of a sudden. Don’t ask me how it happens. It just does.

They rolled out really easily. I wasn’t concerned with making them all the same size, but I did trim the sides to make them all even.