Sesame Wheat Crackers
Sesame Wheat Crackers
Ingredients
- 2 tbsp (18 g) sesame seeds (see note)
- 1 1/2 cups (210 g) unbleached all-purpose flour
- 1/2 cup (60 g) toasted wheat germ
- 1 tsp dry mustard
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2/3 cup (152 g) cold unsalted butter, cubed
- 3 tbsp (45 ml) ice water
- 1 tbsp (15 ml) molasses
- Sea salt, to taste
Instructions
- Spread the sesame seeds on a plate. Set aside.
- In the bowl of a food processor, combine the flour, wheat
- germ, spices and salt. Add the butter and pulse a few seconds
- at a time until the mixture resembles coarse meal. Add the
- water and molasses and pulse until the dough just begins
- to hold together.
- Place the dough on a sheet of plastic wrap, and shape into
- a log, about 2 inches (5 cm) in diameter. Unwrap the dough
- and roll the log in the sesame seeds to coat.
- Wrap the log in a clean sheet of plastic wrap. Seal by twisting
- and knotting both ends of the plastic wrap. Refrigerate for
- 3 hours or until the dough is very firm to the touch.
- With the rack in the middle position, preheat the oven to
- 350°F (180°C). Line two baking sheets with parchment paper.
- Unwrap and place the log on a work surface. Cut into
- 1/8-inch (3 mm) thick slices and place on the baking sheets.
- Sprinkle with sea salt.
- Bake, one sheet at a time, for about 10 minutes or until lightly
- browned. Let cool on the baking sheet. The crackers will keep
- for 3 to 4 days in an airtight container in a cool, dry place.
Sesame Wheat Crackers