Serves: 5
Total Calories: 358
Yield: 30

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, divided
1/2 cup water
2 tablespoons vinegar
2 tablespoons sesame seeds

In large bowl, mix flour, cornmeal, sugar, soda, and salt; with pastry blender cut 1/4 cup butter into flour mixture until it resembles coarse crumbs. Stir in water and vinegar. With hands knead until well blended. Preheat oven to 375°. Divide dough into 30 small balls. On lightly floured board with floured rolling pin, roll balls in 4 1/2-inch paper thin circles (edges may be ragged).

Place circles 1 inch apart on ungreased cookie sheet. Melt remaining butter (1/4 cup). With pastry brush, lightly brush each circle with butter. Sprinkle with sesame seeds and press seeds firmly with pancake turner. Bake 8–10 minutes until lightly browned. Remove to wire rack to cool. When thoroughly cooled, store in tightly covered container.

Editor’s Extra: These are superb just to pick up and eat! Also great as dippers, especially with salsa and pesto, and excellent to serve under or alongside a meat dish or in the bread basket.

Nutritional Facts:

Serves: 5
Total Calories: 358
Calories from Fat: 160

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