Preheat oven to 350 F.

Prepare baking sheets by spreading 2 TBS sesame seeds on un-oiled pans. This prevents the crackers from sticking and makes them crisp up very nicely.

Combine ingredients in your stand mixer then and knead the dough for 3 minute with a dough hook.

Turn out onto a lightly floured work surface. My dough was so sticky that I had to add more flour to get it to work.

Roll the dough out into a rectangle, about 1/16 inch thick. Using a fork, prick the dough all over to release trapped air and keep the dough flat.

Using a pizza wheel or sharp knife, cut the dough into 2-inch squares. I used a ruler to get mine even, but you do not have to be so OCD.

Transfer crackers to baking sheet with a spatula.

Bake 15-20 minutes until crackers are light brown and firm to the touch.

Cool completely. Store in cookie tins. ENJOY!