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
Scant 2/3 c. ice water

1. Preheat oven to 350 degrees.

2. Sift together the first 4 ingredients twice.

3. Cut in the yogurt.

4. Melt the butter in a little tiny pan. Toast the sesame seeds in the butter until they are perfect.

5. Add toasted sesame seeds to batter.

6. Mix in the ice water. Knead lightly (20 strokes).

7. Roll to 1/8-inch thick. Cut with knife or cooky cutter. Prick all over with a fork.

8. Bake on a lightly-greased cooky sheet 10 minutes, or until lightly browned. Cool them on a rack. They will get crisper as they cool.

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