1/2 tsp. pepper
1/2 c. (1 stick) cold unsalted butter, sliced and frozen.
2 tbsp lightly toasted sesame seeds, divided 1 3/4 tsp poppy seeds, divided 3 to 6 tbsp ice water
Directions
Step 1
In food processor, mix flour, Parmesan, sugar, salt, and pepper. Add butter and pulse until coarse crumbs (smaller than peas) form. Add 1 tablespoon sesame and 1 teaspoon poppy seeds and pulse until mixed.
Add 3 tablespoons ice water and pulse until dough is crumbly but holds together when squeezed. Add ice water 1 tablespoon at a time if needed; do not overmix. Form 6-by-8-inch dough rectangle and refrigerate.
Step 2
Preheat oven to 350°F. Allow dough to soften at room temperature for 5–10 minutes. Roll dough to 11-by-13-inch rectangle on lightly greased parchment paper with floured rolling pin. Slide onto parchment-lined baking sheet and freeze 15 minutes until solid.
Step 3: Place dough on parchment/work surface and cut into 1 1/4-inch squares using pastry wheel and ruler. Place on rimmed baking sheet and microplane remaining Parmesan.
Sprinkle with remaining 1 tablespoon sesame and 3/4 teaspoon poppy seeds. Bake until golden brown, removing outside crackers as needed, 20–25 minutes.
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