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1
Combine the flour, salt, and pepper in a food processor.
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2
Process until just blended.
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3
Add the butter pieces and pulse until the dough resembles coarse crumbs.
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4
Stir the yolk and mustard together with a fork and drizzle over the flour mixture.
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5
Pulse until the dough begins to form moist crumbs that are just beginning to clump together.
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6
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).
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7
Pile the moist crumbs on an unfloured work surface.
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8
With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough.
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9
Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don't expect a neat, smooth fold).
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10
Repeat with the opposite edge, like folding a letter.
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11
Turn the dough 45 degrees.
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12
Give the dough another smearing and shape it into a 12-inch log that's 1-1/4 inches in diameter.
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13
Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days.
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14
(The dough may also befrozen for up to a month and then thawed on the counter for about an hour or in the refrigerator overnight.
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15
).
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16
Heat the oven to 375F Line two large baking sheets with parchment.
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17
Using a thin, sharp knife, cut the log into 1/4-inch slices.
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18
Arrange about 1/2 inch apart on the prepared sheets.
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19
Bake until medium golden around the edges and on the bottom, 14 to 17 minutes, rotating the sheets as needed for even baking.
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20
If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven.
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21
Set the sheets on racks to cool.
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22
When the coins are completely cool, store them in an airtight container.
