tiny sesame crackers

Just the other day I declared to my husband that I was through baking with James. I usually love to cook with him: letting him stir things, add in ingredients, push the button on the food processor. But lately he has been following his own creativity in the kitchen, and sometimes we just don't see eye to eye on things.

For example, he thought there should be chili powder in the lentil mix for the wraps I made. He also thought chili powder would add a nice touch to the dining room floor. In addition, he seems to be following the school of thought that you can just throw as much or little of any ingredient into a bowl, bake it, and it will turn out just fine, regardless of how many times I may say "No, James, we have enough flour in the bowl now." Or, "James, you have already doubled the baking powder that was called for, please don't put any more in."

Despite my declaration to bake only at nap time or at night, I caved today when he decided he wanted to put on his apron and "help" make something. I figured we could use some snack crackers, so I grabbed the whole grain cook book and thumbed through to see what we could make from the ingredients in our pantry.

This resulted in James eating spoonfuls of sesame seeds ("Good!") and pouring sugar everywhere. He somehow also managed to get sesame seeds on his chubby little feet.

Sigh. At least the crackers turned out delicious.

Tiny Sesame Crackers
adapted from King Arthur Flour's Whole Grain Baking


1 c whole wheat flour
1/2 c all purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp salt
3 tbsp butter, chilled
5 tbsp sesame seeds
1/3 c milk
1 tsp sesame oil (optional)

Combine the first five ingredients in a large bowl. Cut in the butter with a pastry blender or your fingers until the butter is well incorporated and the texture is like cornmeal. Stir in the sesame seeds.

Heat half the milk with the sesame oil over medium heat until warm. (skip that step if not using the oil) Combine all the milk and the oil together into the flour mixture. Mix well to combine until a thick dough forms.

Place half the dough on a lightly floured surface and roll out to about a 7 inch by 8 inch rectangle. Cut into 1 inch square crackers and transfer to non stick baking sheet or a baking sheet lightly coated with cooking spray. Bake at 325 for 15-17 minutes, or until the crackers are firm and the edges are just beginning to become a golden-brown. Repeat with the other half of the dough. Roll out the scraps from the first two batches only once, otherwise it will become too tough.

Cool on a wire rack and store in an airtight container. Enjoy.