The Parmigiano-Reggiano cheese helps give them true depth of flavour, and the cornmeal gives them that toothsome bite. They have a surprisingly small amount of butter, but the extra melted tablespoon that you brush on top before sprinkling plenty of coarse salt really makes these crackers a true favourite.

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Preheat your oven to 350 degrees F. Line rimmed baking sheets with unbleached parchment paper and set aside.
In a large bowl, place the flour, xanthan gum, cornmeal, baking soda, ¾ teaspoon kosher salt and buttermilk blend, and whisk to combine well. Add the finely grated cheese, and mix to combine. Add the 4 tablespoons butter and the milk, and mix until combined and the dough begins to come together. Divide the dough into two parts, and press each into a small ball.
Place the first ball of dough between two sheets of unbleached parchment paper, and roll into a rectangle about ⅛-inch thick (about the thickness of a nickel). The dough should roll out quickly and easily. With a fluted (or simple round) 1-inch cookie cutter, cut out rounds of dough and place them on a prepared baking sheet, about 1-inch apart (they will not spread during baking). Gather and reroll scraps. Repeat with the other half of the dough.
Using a toothpick, poke 4 evenly spaced holes toward the centre of each of the rounds of dough. Poke the holes in a tight circular motion to create well-rounded holes.
Using a pastry brush, brush the tops of all of the rounds of dough lightly with the remaining teaspoon of melted butter. One tablespoon of melted butter should be enough to cover all of the rounds lightly. Sprinkle the tops of the rounds liberally with coarse salt.
Place the baking sheet in the centre of the preheated oven and bake, rotating once during baking, for about 12 minutes, or until the crackers are dark golden brown on the edges and lightly golden brown on top. Allow to cool completely on the baking sheet. Store in a tightly sealed container at room temperature. For best results, serve within 2 days.
Makes about 100 crackers, depending upon size.

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