These sesame cookies are simple and they are a little nutty from the rye flour and the sesame seeds. They taste great with a dollop of fig jam and a sliver of aged cheddar cheese
Preheat the oven to 350ºF (175 °C). Line a baking sheet with parchment.
In a large bowl, combine the rye flour, black and light sesame seeds.
Drop in the cubes of butter and work it into the flour mixture with your hands, using a rubbing motion. Continue until the mixture resembles a coarse crumble.
Add the water, and work it into the crumble, squeezing gently until the dough comes together. Don't overwork it or warm it up too much with your hands. You don't want to melt the butter.
Form the dough into a disk and roll it out between two pieces of parchment until it's about ⅛ inch thick. Cut out rounds with a 2-inch cookie cutter.
Transfer the cookies to the baking sheet, and bake them for about 15 minutes.