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

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.

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