- Total Time:
- Yield: Makes about 36
Photography: David Malosh
Source: Martha Stewart Living, 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
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.
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.