Total Time
25mins
Prep 15 mins
Cook 10 mins

A simple and easy-to-make recipe from one of my favorites, Mollie Katzen's Moosewood Cookbook. You'll need a sifter, a pastry blender and perhaps some fun cookie cutters if you want cool shapes.

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Lightly grease two cookie sheets with butter and set aside.
  2. In a medium-sized bowl, mix first four ingredients and then sift them two times with a flour sifter. To this dry mix, add yogurt, cutting it in with a pastry blender. Set aside.
  3. Melt butter in small saucepan and toast sesame seeds in butter until they start to smell nutty and get a bit browned. Add sesame seeds to dry mix and then ice water. Knead this mixture a bit, perhaps 20 strokes. If dough is still too sticky, add a handful of wheat flour until you can manage to roll it out on a flat surface.
  4. Roll to 1/8 inch thick and cut into desired shapes. Poke many holes into each individual cracker with a fork.
  5. Arrange on cookie sheets with about 1/4 inch between each cracker. Bake for 10 minutes or starting to brown at edges. Cool on baker's rack.