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Prep Time
15 mins
Cooking Time
1 h
Total Time
1 h 45 m
20 crackers


1/2 cup
all purpose flour
125 mL
1/4 cup
grated Parmesan or Romano cheese
60 mL
1/2 tsp
each sugar and dry mustard
2.5 mL
1/8 tsp
baking powder
0.5 mL
1/2 tsp
each salt and pepper
2.5 mL
1 tbsp
each poppy and sesame seeds, and fresh thyme
15 mL
1 1/2 tbsp
unsalted butter, cold and cut into small pieces
20 mL
3 tbsp
14% sour cream
45 mL
2 tsp
10 mL
fresh thyme sprigs for garnish


Step 1
Combine all dry ingredients together in a bowl. Add butter pieces and with a mixer (can use either a hand mixer or stand mixer) on medium speed combine the mixture until it reaches the texture of coarse cornmeal. Add the sour cream and 1 tbsp (15 mL) water, and mix again on low speed until the mixture comes together.
Step 2
Transfer the dough onto a large piece of plastic wrap placed on a work surface. Using the plastic wrap, pull the dough tightly together into a flat wide disc. Chill the plastic wrapped disc of dough in the fridge for at least 1 hour or overnight.
Step 3
Preheat oven to 400°F (200°C). Roll out the dough thinly between two large pieces of plastic wrap on a clean work surface. Dough should be a scant 1/8” thick or thinner. Using a cookie cutter – either a square 2" x 2" (5 cm x 5 cm) or oval 2" x 2.5" (5 cm x 6 cm) – cut dough into shapes and place on a parchment-lined baking tray. Prick each cracker with a fork a few times, brush with the milk and add a small sprig of thyme.
Step 4
Bake the crackers for 10 to 15 min or until golden brown. Transfer to a cooling rack and let cool completely before storing in an airtight container.


Kid-Friendly Potluck Snack

Nutritional Facts Per Serving

Nutrition Description:
per 1 cracker.
2 g
Saturated Fat:
1 g
3 g
5 mg
1 g
85 mg