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Black Sesame Shortbread Recipe

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★★★★★

4.7 from 61 reviews

This Black Sesame Shortbread recipe combines the nutty, toasty flavor of roasted black sesame seeds with the buttery richness of classic shortbread, enhanced by a touch of vanilla and topped with white sesame seeds for contrast. The dough is made in a food processor and chilled before baking, producing delicate, crisp cookies with a unique flavor twist perfect for tea time or gifting.

Ingredients

Scale

Dry Ingredients

  • 3/4 cup (100 grams) roasted black sesame seeds
  • 1/3 cup (80 grams) granulated sugar
  • 3/4 teaspoon fine sea or table salt
  • 1 cup (132 grams) all-purpose flour

Wet Ingredients

  • 1/2 cup (114 grams) cold unsalted butter, cut into small cubes
  • 1 teaspoon pure vanilla extract

Topping

  • 2 tablespoons white sesame seeds, for sprinkling

Instructions

  1. Process Sesame Mixture: In a food processor, combine the roasted black sesame seeds, granulated sugar, and salt. Process for about 3 minutes until the mixture forms a mass around the blade, releasing the sesame’s natural oils and forming a texture that transitions from wet sand to nearly pasty. Scrape down the bowl to ensure an even mixture.
  2. Add Flour and Incorporate: Add the all-purpose flour to the food processor and pulse until the flour is evenly combined with the sesame mixture, resulting in a sandy textured blend.
  3. Add Butter and Vanilla: Add the cold, cubed unsalted butter and pure vanilla extract to the processor. Pulse until the dough clumps together into a mass around the blade.
  4. Shape and Chill Dough: Transfer the dough onto a sheet of plastic wrap, firmly squeeze it together, and roll into a 2-inch diameter log. Wrap tightly and refrigerate until firm, for at least 1 1/2 hours or up to 3 days.
  5. Prepare for Baking: Preheat the oven to 350°F (175°C). Position oven racks in the top and bottom thirds of the oven. Line two baking sheets with parchment paper.
  6. Slice and Arrange: Cut the chilled dough log into 1/3-inch-thick slices. Place the slices on the prepared baking sheets, spacing them about 1/2 inch apart. Gently press any crumbled dough back onto rounds. Sprinkle the tops of the shortbread slices evenly with white sesame seeds.
  7. Bake Cookies: Bake the cookies for 18 to 20 minutes, swapping the baking sheets’ positions halfway through to ensure even browning. The shortbread is done when edges turn brown and tops are golden.
  8. Cool and Store: Allow the cookies to cool completely on the baking sheets placed on wire racks. Store in an airtight container for up to 5 days.

Notes

  • Use roasted black sesame seeds for the best flavor; if unavailable, lightly toast raw black sesame seeds in a dry pan over low heat.
  • Cold butter is essential to maintain the shortbread’s crumbly texture.
  • Refrigerating the dough log before slicing helps achieve clean, sturdy cookies that hold their shape while baking.
  • Switching the baking sheets’ positions halfway through baking promotes even cooking and browning.
  • Store baked shortbread at room temperature in an airtight container to preserve freshness.

Keywords: black sesame shortbread, sesame cookies, roasted black sesame, butter cookies, Asian-inspired dessert, shortbread recipe

Find it online: https://thefoodrecipe.com/black-sesame-shortbread-recipe/