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1
Heat oven to 375F.
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2
Lightly grease three baking sheets; set aside.
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3
Combine all spice mix ingredients in bowl.
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4
Set aside.
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5
Combine whole wheat flour, flour, sugar, baking powder, baking soda and salt in bowl.
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6
Cut in butter with pastry blender or fork just until mixture resembles coarse crumbs.
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7
Add buttermilk; stir just until flour is moistened.
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8
Stir in sesame seed.
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9
Place dough on lightly floured surface; knead 3-5 times or until smooth.
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10
Divide dough into thirds.
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11
Roll out dough, one-third at a time, on lightly floured surface to 10 1/2x8-inch rectangle.
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12
Transfer to prepared baking sheet.
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13
Cut each dough into 3 1/2x2-inch rectangles, using fluted pastry cutter.
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14
(Do not separate.)
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15
Repeat with remaining dough.
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16
Beat egg white and water in bowl with whisk.
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17
Brush top of dough, using pastry brush.
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18
Sprinkle one-third spice mix onto each dough.
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19
Prick each rectangle several times with fork.
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20
Bake 10-12 minutes or until golden brown.
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21
Cool completely.
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22
Break along score marks.
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23
Combine all spread ingredients in bowl; mix well.
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24
Serve at room temperature with crackers.
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25
Store refrigerated.
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26
*Substitute 1 1/2 teaspoons vinegar or lemon juice and enough milk to equal 1/2 cup; let stand 5 minutes.
