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Sesame and Comté Crackers

Name: Sesame and Comté Crackers
Prep time: 1 h 25 min
Cook time: 27 min
Total time: 1 h 52 min
Yield: 30 pieces
Cuisine: French
Ingredients: 20 g sesame seeds; 100 g flour; 50 g butter; 100 g Comté cheese; 2 g fine (or table) salt; 2 tablespoons water

These ultra-crispy crackers feature a delicious combination of toasted sesame seeds and grated Comté cheese.

107

Duration

1 hour 55 min.

Difficulty

Easy

Last modified on: September 16^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 30 pieces, you will need:

1 20 g sesame seeds
2 100 g flour
3 50 g butter
4 100 g Comté cheese
5 2 g fine (or table) salt
6 2 tablespoons water (optional)
Total weight: 275 grams

Times for this recipe

Preparation

15 min.

Resting

1 hour 10 min.

Cooking

30 min.

All in all

1 hour 55 min.

Preparation 15 min.

Resting 1 hour 10 min.

Cooking 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 7 min.

Pour 20 g sesame seeds into a small skillet over low-medium heat, and toast them for a few minutes, stirring regularly, until the first seeds start popping like popcorn.

Let them cool.

Stage 2 - ⌛ 4 min.

In a mixing bowl, combine 100 g flour, 50 g butter, and 2 g fine (or table) salt.

Stage 3 - ⌛ 4 min.

Add the cooled sesame seeds and grated 100 g Comté cheese.

Stage 4 - ⌛ 4 min.

Mix by hand until you have a smooth dough.

Note: If you have trouble achieving this consistency, add some very cold 2 tablespoons water.

Stage 5 - ⌛ 1 hour

Shape it into a cylinder and wrap it in plastic wrap.

Refrigerate for at least 1 hour.

Stage 6 - ⌛ 3 min.

After that time has elapsed, preheat your oven to 180°C (360°F).

Cut the cylinder into slices 3 or 4 mm thick.

Stage 7

Place them one by one on a sheet of parchment paper laid out on a baking sheet.

Stage 8 - ⌛ 20 min.

Bake for 20 minutes; the crackers should be golden brown.

Stage 9 - ⌛ 10 min.

Let them cool on a wire rack.

Enjoy them—preferably as soon as possible—once they've cooled.

Remarks

You can also mix the ingredients in Step 4 using a mixer; stop as soon as the mixture is smooth, otherwise your crackers will lose their shape during baking.

Once the dough log is formed and wrapped in plastic wrap, it can be frozen.

You can adapt this recipe using other hard cheeses, such as Mimolette or Beaufort, and other seeds, such as flax or poppy seeds.

Keeping: Several days in a jar or a sealed container.

Source: Homemade, based on a recipe by @mesbrouillonsdecusine

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	15 g RDI=25 %	28 g RDI=11 %	30 g RDI=42 %	452 kcal RDI=23 %	1,894 kJ RDI=23 %
Per piece	1 g RDI=2 %	2 g RDI=1 %	2 g RDI=4 %	41 kcal RDI=2 %	172 kJ RDI=2 %
Whole recipe	43 g RDI=67 %	77 g RDI=29 %	83 g RDI=114 %	1,230 kcal RDI=62 %	5,152 kJ RDI=62 %