1 c. whole wheat flour
1 c. white flour
1 tsp. salt
1 1/2 tsp. baking powder
2 tbsp. sesame seeds
1 tbsp. butter
1/4 c. yogurt
A little less than 2/3 c. ice water

Preheat oven to 350 degrees. Sift together the first 4 ingredients twice. Cut in the yogurt. Melt the butter in a little tiny pan. Toast the sesame seeds in the butter until they are slightly brown.

Add toasted sesame seeds to batter. Mix in the ice water. Knead lightly. Roll to 1/8 inch thick. Cut with knife or cookie cutter. Prick all over with a fork. Bake on a lightly greased cookie sheet 10 minutes, or until lightly brown. Cool them on a rack. They will crispen as they cool.

Variation: Rye flour and caraway seeds instead of whole wheat and sesame.