- 36
Ingredients
- 5-3/4 oz. (1-1/4 cups) all-purpose flour
- 1 tsp. table salt
- 1/4 tsp. coarsely ground black pepper
- 4 oz. (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
- 1 large egg yolk
- 1 Tbs. Dijon mustard
- 2 Tbs. sesame seeds, toasted
- Kosher salt for sprinkling (optional)
Preparation
Step 1
Combine the flour, salt, and pepper in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and mustard together with a fork and drizzle over the flour mixture. Pulse until the dough begins to form moist crumbs that are just beginning to clump together. Add the sesame seeds and pulse very briefly (just two or three quick pulses will do the trick; any more and the seeds will break down too much).
Heat the oven to 375°F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium golden around the edges and on the bottom, 14 to 17 minutes, rotating the sheets as needed for even baking. If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store them in an airtight container.