Black Sesame Shortbread

These black sesame shortbread cookies make for an addictive, not-too-sweet afternoon treat. We finished ours by dipping in matcha white chocolate, and topping with a sprinkle of candied black sesame.

Sesame Shortbread (Yields 20 x 11g rounds)
50g candied black sesame (1:1 ratio of sugar to sesame seeds) (extra for topping, if desired)
75g butter (at room temp)
100g all purpose flour

Candied, lightly caramelized black sesame seeds.


 The all-purpose flour is sifted into a bowl.


 The candied sesame seeds are ground into a powder and added to the flour.


 The flour and candied sesame are whisked together.


Butter is rubbed into the flour mixture until it forms a dough.
 You can roll it out to 1cm thickness and cut rectangles, or scale small balls of 11g.


Bake cookies at 350F for 15 minutes.


 If you’re going to dip cookies in matcha (or any other flavour) of chocolate, make sure the cookies are completely cool first! Top immediately with candied sesame (or other garnish).
What do you do with left over matcha white chocolate and candied sesame? You pour the matcha chocolate onto a tray and sprinkle it with candied sesame and enjoy it as a snack.

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