I refer to these as sesame pepper crackers after replacing poppy seeds with ground black pepper. Another name for them would be two-seed crackers if you choose to use poppy seeds. In that case, add two tablespoons of each type of seeds.
Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper.
Sift flour, baking powder, and salt together. Then mix in sesame seeds and ground black pepper. Rub the chilled butter into the flour mixture with your fingers until it resembles fine breadcrumbs.
Make a well in the center and add most of the iced cold water. Mix into a dough, adding the remaining water if necessary. Be careful not to knead the dough excessively or you will have very tough crackers.
Divide dough into two portions. Cover one with plastic wrap, and roll the other out to about 1/8-inch thick.
Cut dough using a 2½-inch round cutter. Prick each cut-out all over with a fork before transferring to prepared cookie sheets. Repeat with the remaining dough. Gently re-roll any scrap once.
Bake for 25-30 minutes or until golden. Cool completely on a wire rack before serving. This easy recipe makes about 30 sesame pepper crackers.
