Sesame Wheat Crackers

Instructions

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   Spread the sesame seeds on a plate. Set aside.

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   In the bowl of a food processor, combine the flour, wheat

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   germ, spices and salt. Add the butter and pulse a few seconds

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   at a time until the mixture resembles coarse meal. Add the

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   water and molasses and pulse until the dough just begins

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   to hold together.

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   Place the dough on a sheet of plastic wrap, and shape into

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   a log, about 2 inches (5 cm) in diameter. Unwrap the dough

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   and roll the log in the sesame seeds to coat.

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    Wrap the log in a clean sheet of plastic wrap. Seal by twisting

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    and knotting both ends of the plastic wrap. Refrigerate for

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    3 hours or until the dough is very firm to the touch.

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    With the rack in the middle position, preheat the oven to

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    350°F (180°C). Line two baking sheets with parchment paper.

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    Unwrap and place the log on a work surface. Cut into

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    1/8-inch (3 mm) thick slices and place on the baking sheets.

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    Sprinkle with sea salt.

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    Bake, one sheet at a time, for about 10 minutes or until lightly

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    browned. Let cool on the baking sheet. The crackers will keep

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    for 3 to 4 days in an airtight container in a cool, dry place.