Instructions: Preheat the oven to 375#161#F. Line 4 baking sheets with parchment paper. Using your fingers or a pastry cutter, incorporate the butter into the flour. Mix in the Parmesan, cayenne pepper, salt and pepper. Beat together the egg yolk, water and lemon juice. Add this liquid to the dry mixture and lightly mix, using you fingers. Knead the dough just until it is smooth. Roll it into a long roll 1-1/2 inches in diameter and wrap it in plastic wrap. Refrigerate for 1 hour. Remove the dough from the refrigerator and slice into 1/4-inch-thick crackers. Arrange the crackers on the baking sheets. Sprinkle with poppy seeds. Bake for 10 to 15 minutes until golden brown. Cool on a baking rack. The crackers can be stored in a covered tin, or they can be frozen, wrapped well in plastic.

NOTES : I have still to get better at baking crackers. You have to be as swift as when you are baking cookies.

Even if they are not picture perfect, they are way better than the store-bought ones.

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