Whole-Wheat-and-Sesame Crackers

  • Prep:
  • Total Time:
  • Yield: Makes about 36

Photography: David Malosh

Source: Martha Stewart Living, December/January December/January 2015


  • 1 cup whole-wheat flour
  • 2 tablespoons sesame seeds, plus more for topping
  • 2 tablespoons sugar
  • 3/4 teaspoon coarse salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 cup heavy cream
  • Flaky sea salt, such as Maldon, for topping


  1. In a bowl, whisk together flour, sesame seeds, sugar, and coarse salt. Work butter into flour mixture until crumbly. Stir in cream with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.

  2. Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets and sprinkle with sesame seeds and sea salt. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.


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