Ingredients

The following ingredients have 60 Servings
  • 1 10 oz. block sharp cheddar cheese (shredded)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup butter (one stick, cut into small cubes)
  • 1/4 tsp. cayenne pepper
  • 3 Tbsp. half and half
  • 1 egg
  • 2 tsp. water
  • Everything Topping:
  • 2 Tbsp. dried chopped onion (toasted)
  • 1 Tbsp. pretzel salt (or coarse salt)
  • 1 Tbsp. black sesame seed (I got mine at Williams-Sonoma)
  • 1 Tbsp. sesame seeds (regular)
  • 1 Tbsp. poppy seeds

Instruction

  • Place the dried chopped onion on a parchment lined baking sheet and toast in the oven for 3 minutes. Keep a close eye on the onion because it tends to burn rather quickly. You want it to be a nice golden brown. Cool, then place in a small bowl. Add next 4 topping ingredients and stir together. Set aside.
  • Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
  • In a large bowl combine cheese, flour, butter and cayenne pepper. Using a pastry cutter mix together ingredients until they resemble coarse crumbs. Add the half and half and mix until dough forms a ball. Divide dough into 2 workable batches. Roll out to 1/4 inch thickness on a floured surface and cut. (I used a 1 1/2 inch fluted square cookie cutter) Place on prepared sheet about 1 inch apart.
  • Whisk together egg and water. Brush tops of crackers with egg mixture and sprinkle with everything topping mixture. Bake for 15-18 minutes or until golden brown. Repeat with remaining dough.