Dairy Farmers of Canada

Cheddar Sesame Crisps

This recipe is taken from the 2011 Milk Calendar. These are as easy to make as slice-and-bake cookies and make a delightful snack or the base for elegant canapés. The zip of Sharp Canadian Cheddar works perfectly with sesame seeds and whole wheat flour.

  • Prep: 15 min
  • Cooking: 10 min - 12 min
Yields 40 crisps
cheddar sesame crisps


  • 1 cup (250 mL) whole wheat flour
  • 1/3 cup (80 mL) sesame seeds
  • 1 tsp (5 mL) baking powder
  • 1/4 cup (60 mL) butter softened
  • 2 tbsp (30 mL) sugar
  • 1 cup (250 mL) lightly packed shredded extra-Sharp Canadian Cheddar or Sharp Canadian Cheddar cheese
  • 1/4 cup (60 mL) Milk
Placeholder alt


Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.



In a bowl, combine flour, sesame seeds and baking powder. In a large bowl, using an electric mixer, beat butter and sugar until fluffy; beat in Cheddar cheese until well blended.

Using a wooden spoon, stir in flour mixture alternately with Milk, making 2 additions of flour and 1 of milk, mashing as necessary, until a stiff dough forms. Divide in half and squeeze each half into a log about 6 inches (15 cm) long and 1-1/2 inches (3 1/2 cm) in diameter. Wrap and refrigerate for about 3 hours until chilled, or for up to 1 day.

Preheat oven to 375 °F (190 °C) (or 350°F/180°C for dark baking sheets). Butter 2 large baking sheets or line with parchment paper.

Cut logs into 1/4-inch (1/2 cm) slices and place on baking sheets, at least 1 inch (2 1/2 cm) apart. Bake, one sheet at a time, for 10 to 12 min or until golden and firm. Let cool on baking sheet for 2 min, then transfer to a rack to cool. Serve warm or cooled.


Cooking Tip: Store baked crisps in a cookie tin at room temperature for up to 3 days or freeze in an airtight container for up to 3 months. Reheat before serving, if desired.

Tip for Kids: Let the kids stir the dough together and squeeze and roll it into logs.

For the Adventurous: Reduce sesame seeds to 2 tbsp (30 mL) and add 2 tbsp (30 mL) each, finely chopped green pumpkin seeds and poppy seeds and for heat, add 1/2 tsp (2 mL) cayenne pepper with the flour.

Use as a base for canapés topped with Cream cheese and smoked salmon, hot pepper or wine jelly or fresh bruschetta topping.

Learn more about

Nutritional information

Per serving
Energy: 85 Calories
Protein: 3 g
Carbohydrate: 6 g
Fat: 6 g
Fibre: 1 g
Sodium: 38 mg

Top 5 Nutrients

(% DV*)
Calcium: 5 % / 60 mg
Magnesium: 8 %
Phosphorus: 8 %
Selenium: 12 %
Zinc: 6 %