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Country Living Flavors of Country Cookbook
by the Editors of Country Living
Homemade crackers are easy to make, and the resulting crisps can host almost any cheese, from a semisoft or soft-ripened one such as Brie to a semihard one like goat's-milk Cheddar.
Makes 32 Crackers


• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
• 1 cup plain yogurt
• 3/4 cup sesame seeds, toasted
• 1/3 cup poppy seeds
• 2 large eggs
• 1 tablespoon sugar

PREPARE THE DOUGH: Preheat the oven to 350°F.
• In a food processor fitted with the metal blade, pulse together the flour, baking powder, and salt. 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 sesame seeds, and poppy seeds. Stir just until the ingredients are incorporated. Divide the dough into quarters, wrap in plastic wrap, and chill for 10 minutes.

2. BAKE THE CRACKERS: Lightly coat a baking sheet with vegetable oil and set aside.
• In a small bowl, lightly beat the eggs and sugar together until the sugar dissolves; set aside.
• On a lightly floured surface, roll the dough out 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 (for up to 1 week).

Nutrition information per cracker—protein: 2.8 g; fat: 5.9 g; carbohydrate: 10.9 g; fiber: 0.9 g; sodium: 173 mg; cholesterol: 22 mg; calories: 106.

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