In the bowl of your food processor add flour and salt. Pulse to mix.

Add butter in four batches, pulsing to mix after each addition. After all the butter is added, mix until the dough looks like little crumbs.

Now add ice water, 1 tablespoon at a time, mixing after each tablespoon for 2-3 seconds.

The dough will begin to form a ball and pull together. For me, 6 tablespoons is the right amount. Depending on the humidity in your area, you may need more or less.

Dump dough onto plastic wrap, enough to wrap around the dough with no parts exposed to the air.

Touching the dough as little as possible, form a ball and wrap tightly.

Refrigerate for 2 hours, or until the dough is completely chilled.

Remove the dough from the fridge and let it warm up just a bit.

Gather your sesame seeds and place them on a plate with an edge.

You’ll need a clean surface to lay your sesame sticks.

Prepare two baking sheets with silicone mats or parchment paper and preheat your oven to 400°F.

Using a 1/4 teaspoon, scoop out dough.

Gently roll dough into a stick and roll in sesame seeds. Roll in between your hands a few times to help press the seeds in and push in the tips of the dough so each stick looks almost like a rectangle. If you have a tapered tip, the ends will burn when you bake them.

Fill the baking sheet with sesame sticks leaving at least 1/2-inch in between.

Bake for 9-13 minutes, or until sesame sticks begin to show the slightest golden brown color in places.

Store in an airtight container.