Print

Matcha Black Sesame Shortbread: 24 Irresistible Cookies

Matcha Black Sesame Shortbread
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Matcha-Black Sesame Shortbreads are an elegant fusion cookie combining the earthy bitterness of matcha green tea powder with the nutty flavor of toasted black sesame seeds in a buttery shortbread base.

Ingredients

Scale
  • 1 1/2 cups (192 grams) all-purpose flour
  • 2 tablespoons matcha powder
  • 3/4 teaspoon kosher salt (such as Diamond Crystal)
  • 3/4 cup (170 grams) unsalted butter, at room temperature
  • 1/2 cup (100 grams) sugar
  • 1 large egg yolk
  • 1/3 cup black sesame seeds
  • 1/2 cup (100 grams) sugar
  • 3/4 teaspoon kosher salt (such as Diamond Crystal)
  • 3/4 cup (170 grams) unsalted butter, at room temperature
  • 1 1/2 cups (192 grams) all-purpose flour

Instructions

  1. Preheat the oven to 350°F (177°C). In a medium bowl, whisk together the flour, matcha powder, and salt, then set aside.
  2. In a stand mixer fitted with the paddle attachment on medium speed, cream the butter and sugar until light and fluffy, about 2 to 3 minutes, scraping down the sides as needed. Add the egg yolk and mix until combined.
  3. Scrape down the bowl and gradually add the flour mixture. Mix on low speed until the dough comes together evenly and has a consistent green color, about 30 seconds. Transfer the dough to parchment paper and pat into a 6-inch square.
  4. Spread the sesame seeds on a rimmed baking sheet and toast in the oven for 7 to 8 minutes until fragrant. Let cool for 5 minutes.
  5. Transfer toasted seeds to a food processor. Add sugar and salt and pulse about 25 times (3-second pulses) until mixture looks like a dark gray tweed texture.
  6. Transfer sesame mixture to the stand mixer bowl (no need to clean after matcha dough). Add butter and cream on medium speed until fluffy and light gray, about 2 to 3 minutes, scraping sides occasionally. Add flour and mix on low speed until dough just comes together, about 30 seconds.
  7. Spread the black sesame dough evenly on top of the matcha dough using your hands for a layered effect.
  8. Refrigerate the layered dough for about 30 minutes to firm up.
  9. Remove chilled dough and cut into 4 equal strips, each with matcha on the bottom and sesame on top. Stack strips alternately to form four layers with alternating colors. Press gently to adhere, then roll into an 8-inch log using parchment paper. Wrap logs in plastic wrap and chill for 4 hours until firm. Dough can also be frozen up to 3 months before baking.
  10. Preheat oven to 350°F (177°C). Remove one dough log from fridge to soften slightly at room temperature for easier slicing.
  11. Line baking sheets with parchment. Slice log into 1/4-inch thick cookies, trimming ends. Arrange cookies 2 inches apart on sheets. Bake, rotating sheets halfway, 13 to 15 minutes until edges are lightly golden.
  12. Let cookies cool on baking sheets 5 minutes before transferring to wire racks to cool completely.

Notes

  • These cookies are perfect for tea time.
  • Dough can be frozen up to 3 months before baking.

Nutrition

Find it online: https://keepityummy.com/matcha-black-sesame-shortbread/

×