Sesame Thins
1-3/4 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup water
2 tablespoons vinegar
2 tablespoons sesame seeds
About one hour before serving or up to one week ahead:
1. Into large bowl, measure flour, cornmeal, sugar, baking soda, and salt. With pastry blender or 2 knives used scissor-fashion, cut 1/4 cup butter or margarine into flour mixture just until mixture resembles coarse crumbs. Stir in water and vinegar. With hands, knead flour mixture until well blended.
2. Preheat oven to 375 degrees. Divide dough into 30 small balls. On lightly floured surface, with floured rolling pin, roll 5 balls, each into 4-1/2-inch paper-thin circles (edges muay be ragged). With pancake turner, place circles one inch apart on ungreased cookie sheet.
In small saucepan over low heat, melt remaining 1/4 cup butter or margarine. With pastry brush, lightly brush each dough circle with some butter or margarine; sprinkle with some sesame seeds. With pancake turner, firmly press sesame seeds into dough. Bake 8 to 10 minutes until lightly browned. With pancake turner, remove to wire rack to cool. Repeat with remaining dough.
4. Cool Sesame Thins completely on wire rack. Store in tightly covered container. Makes 30.
I know, it seems like a lot of work for 30 crackers, but they are delicious!