Matcha and Black Sesame Shortbread
Ingredients: Butter, Granulated sugar, Egg yolk, All-purpose flour, Matcha powder · 30 min cook time · 150kcal · ₩9,400
Ingredients
113g Butter, 50g Granulated sugar, 1ea Egg yolk, 120g All-purpose flour, 2tbsp Matcha powder, 1pinch Salt, 50g Toasted black sesame seeds
Instructions
1. To make the matcha dough, add softened butter and granulated sugar to a mixer. Cream until fluffy, about 3 minutes.
2. Scrape down the sides of the bowl, then add the egg yolk and mix until combined.
3. In a separate bowl, whisk together all-purpose flour, matcha powder, and salt to create the dry mix.
4. Add the dry matcha mix to the butter mixture and beat on low speed for 20-30 seconds until it comes together. Do not overbeat.
5. Scrape the matcha dough onto a piece of parchment paper and pat it into a roughly 6-inch square. Chill in the fridge for 2 minutes.
6. To make the black sesame dough, toast black sesame seeds in the oven at 350°F (175°C) for 7-8 minutes until fragrant and toasty. Let them cool for 5-10 minutes.
7. Add the cooled toasted black sesame seeds, granulated sugar, and salt to a food processor. Pulse for 3-4 seconds, repeating 20-30 times, until it resembles wet sand.
8. Add softened butter to the mixer (no need to wash the bowl from the matcha dough) and mix until it becomes a light heather gray.
9. Add all-purpose flour to the black sesame mixture and mix until just combined.
10. Retrieve the matcha dough from the fridge. Pat the black sesame dough evenly on top of the matcha dough.
11. Chill the combined dough for 20-30 minutes.
12. Cut the chilled dough into four even strips. Alternate the strips so the colors are sesame, matcha, sesame, matcha.
13. Use parchment paper to help roll the dough into a log, pressing it down to create a nice round shape.
14. Chill the dough log for about 4 hours.
15. Temper the chilled dough log for a little bit before slicing to get cleaner cuts. Slice the log into roughly quarter-inch thick slices.
16. Place the sliced cookies on a baking sheet lined with parchment paper.
17. Bake the cookies at 350°F (175°C) for 13-15 minutes, rotating halfway through.
18. Transfer the baked cookies to a wire rack to cool.
19. Taste the cookies. They are very nice, subtle, not too sweet, and have all the flavor components.
20. The frozen dough itself can last for 3 months. Plan ahead and make all the doughs in advance to be efficient with your time.
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