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1
In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, poppy seeds, salt, and baking powder.
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2
Add butter and blend or pulse until mixture resembles coarse meal.
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3
Add Cheddar and 4 tablespoons water and toss with a fork or pulse until water is incorporated, adding enough of remaining tablespoon water if necessary to form a soft dough.
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4
On a work surface smear dough in 3 or 4 forward motions with heel of hand to develop gluten in flour slightly and make dough easier to work with.
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5
Form dough into 2 balls and flatten into disks.
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6
Preheat oven to 400F.
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7
and lightly grease 2 large baking sheets.
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8
On a lightly floured surface roll out half of dough with a lightly floured rolling pin into a 12-inch round (about 1/16 inch thick) and with a 2 3/4-inch crescent-moon cutter cut out shapes, transferring them to lightly greased baking sheets.
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9
Gather scraps and reroll dough.
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10
Cut out more crescent shapes in same manner and transfer to baking sheets.
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11
Brush crescents lightly with egg wash and prick all over with a fork.
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12
Sprinkle crescents with salt and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 14 minutes.
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13
Transfer crackers with a metal spatula to racks and cool.
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14
Make more crackers with remaining dough in same manner.
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15
Crackers may be made 3 days ahead and kept in an airtight container at room temperature.
