2 cups unsifted flour
1 tsp. salt
pinch of cayenne pepper
3/4 cup shortening
1/4 cup ice water (more or less)
1 cup roasted sesame seeds (benne)
sea salt

Mix dry ingredients; cut in shortening. Sprinkle dough with ice water, adding only enough to make a dough the consistency of a pie crust.

Stir in the sesame seeds. Roll out as thinly as possible on a lightly floured work surface and cut using a round biscuit or scalloped edged cutter.

Place in a biscuit pan and bake in a 300°F oven for fifteen to twenty minutes.

While the crackers are still hot on the baking sheet, sprinkle lightly and evenly with sea salt.

Cool on a wire rack. Keep in an airtight tin.

Crisp in a 250°F oven for a few minutes to crisp just before serving.