These babies can host almost any cheese, from a semisoft or soft ripened variety like Brie to a semihard one like goat's-milk Cheddar. I'm about to introduce mine to Vegemite. NYA-HA-HAAAAAA!!!!
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- add 8 tablespoons unsalted butter, cut into small pieces and chilled (1 stick)
- add 2 teaspoons salt
- add 3/4 cup sesame seeds
- add 2 teaspoons baking powder
- add 2 large eggs
- add 1/3 cup poppy seeds
- add 1 cup plain yogurt
- add 1 tablespoon sugar
- add 3 cups all-purpose flour
- Prepare the dough: Preheat oven to 350°F Pulse together flour, baking powder and salt in the bowl of a food processor fitted with a metal blade. Add the butter and pulse until the mixture resembles coarse meal. Transfer the flour mixture to a large bowl and add the yogurt, 1/2 cup of the sesame seeds and all of the poppy seeds. Stir just until the ingredients are incorporated. Divide the dough into quarters, wrap in plastic wrap and chill for 10 minutes.
- Bake the crackers: Lightly coat a baking sheet with vegetable oil and set aside. Lightly beat the eggs and sugar together in a small bowl until the sugar dissolves and set aside. Roll the dough out on a lightly floured surface to a 10- by 16-inch rectangle about 1/4 inch thick. Brush the dough with the egg wash and sprinkle evenly with the remaining sesame seeds. Cut into 2- by 5-inch rectangles and bake on the prepared baking sheet until browned -- about 25 minutes. Transfer crackers to a wire rack to cool completely and store in an airtight container until ready to serve (up to 1 week).