Beat butter until it's really soft and creamy, add cheese and stir until well combined. Add cream and stir until incorporated.

In a bowl, sift together the flour, salt, paprika and baking powder. Gradually add to the butter-cheese mixture. Keep stirring and kneading until you form a ball of dough. It should be soft, but not overly sticky, so add more flour if needed. Or, if it seems dry, add a tablespoon or two of cream.

Divide dough into three parts, flatten each into a disk and wrap in plastic wrap. Chill in the fridge for 2 hours or even overnight.

Preheat oven to 210°C (410°F) and line cookie sheets with parchment paper, set aside.

Take out one of the dough portions, let it sit at room temperature for a few minutes. On a slightly floured surface, roll out the dough 0,6mm (about 1/5 inch) thick.

Cut out desired shapes and place crackers on prepared cookie sheets. Brush each cracker with the egg, sprinkle with seeds.

Bake for 10-15 minutes until crackers are golden and puffy. Meanwhile roll out the second dough, and later on the third.

Place baked crackers on a cooling rack or large plate and cool to room temperature. When cool you can stack them on top of each other.

Serve immediately or store in an airtight container at room temperature.