For the cheese crackers, first mix flour and baking powder and sift onto a pasta board. Make a well in the center.
Now add the Emmental, salt and sour cream to the hollow and mix with some of the flour to form a thick paste. On top add the cold butter cut into pieces, cover with flour and from the center quickly knead everything into a smooth dough.
Now put this in a cold place for an hour.
Then roll out the dough to a thickness of 5 mm, cut out slices with a form (approx. 4 cm ø) and brush with egg.
Sprinkle with salt and caraway seeds or grated cheese and place on a baking tray lined with baking paper. Place the tray in the middle of the oven and bake the cheese crackers at a moderate temperature (approx. 160 °C) for 10-15 minutes.