This cracker is made by rolling a dough of kashar cheese and butter into thin sticks and baking them until crisp; it travels equally well in a picnic basket or a lunchbox. A scattering of sesame seeds adds extra crunch.
Knead the flour, grated kashar cheese, butter, egg and salt together in a bowl until you have a smooth dough.
Cover the dough with cling film and rest it in the fridge for 20 minutes.
Roll the dough out to about 5 mm thickness, cut into thin strips and scatter with sesame seeds.
Preheat the oven to 190°C, arrange the strips on a baking tray and bake for 20 minutes until golden.
Cool the breadsticks on a wire rack for 5 minutes before serving.
Do not seal the breadsticks in a container before they are fully cool, or they will lose their crunch. Allergens: contains wheat (gluten), milk and dairy, egg and sesame.
Covering the dough with cling film and chilling it briefly before cutting gives neater sticks; this step helps especially in a warm kitchen.
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