Matcha-Black Sesame Shortbreads
Recipe Overview
Overview
The Matcha-Black Sesame Shortbreads are a beautiful blend of flavors and textures, making them a standout treat for any occasion. The nuttiness of the black sesame seeds pairs wonderfully with the earthy bitterness of matcha, creating a unique taste experience. The recipe is straightforward, allowing even novice bakers to achieve impressive results.
The process begins with creaming softened butter and sugar until fluffy, followed by the addition of an egg yolk to enrich the dough. The matcha and black sesame doughs are prepared separately, with the black sesame seeds toasted to enhance their flavor. This step is crucial as it brings out the nuttiness that complements the matcha.
Once the doughs are made, they are layered and rolled into logs, which are then chilled to ensure they hold their shape while baking. The cookies bake to a perfect golden hue, and the visual contrast between the green matcha and dark sesame is striking. These cookies are not overly sweet, allowing the flavors to shine through, making them a delightful treat for any cookie lover.
Whether you’re celebrating cookie week or simply looking to impress guests, these Matcha-Black Sesame Shortbreads are sure to be a hit. They can also be made ahead of time and frozen, making them a convenient option for busy bakers.
Recipe Details
Steps & Tips
Add toasted and cooled black sesame seeds to the mixer.
Cream softened butter with sugar in a mixer until fluffy for about 3 minutes.
Scrape the sides of the bowl and add the egg yolk.
Combine 2 tablespoons of matcha and a large pinch of salt in a bowl.
Tip: Use any matcha you want, but avoid super fancy matcha meant for drinking.
Beat the dry mix on low until combined, about 20 to 30 seconds.
Use a spatula to mix the dough together.
Scrape the dough onto parchment and pat it into a roughly 6-inch square.
Put the dough in the fridge for 2 minutes.
Spread black sesame seeds in an even layer and toast until fragrant, about 7 to 8 minutes.
Let the toasted black sesame seeds cool for 5 to 10 minutes.
Tip: Let toasted black sesame seeds cool before processing to avoid making a paste.
Pulse cooled sesame seeds with sugar and salt in a food processor until it resembles wet sand.
Add softened butter to the sesame mixture and blend until emulsified.
Center the matcha dough and pat it into an even layer.
Cut the dough into four even strips.
Alternate the strips of matcha and sesame dough.
Roll the alternating dough into a log using parchment.
Chill the shortbread log before baking.
Tip: Chill the shortbread before baking to help them hold their shape.
Tip: Let the dough temper for a bit before cutting for cleaner edges.
Cut the chilled log into roughly 1/4 inch thick slices.
Bake the cookies for 13 to 15 minutes.
Taste the baked cookies.
Tip: Frozen dough can last for 3 months, so plan ahead and make dough in advance.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Oil
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Toasting black sesame seeds enhances their nuttiness and flavor.
- •Matcha powder not only adds color but also a unique flavor profile to baked goods.
- •Chilling the dough helps maintain the shape of cookies during baking.
- •Shortbread dough is forgiving and can be made ahead of time and frozen.
