Matcha and Black Sesame Shortbread

Ingredients

• 226 g Unsalted butter, softened (Room temperature, soft enough to indent with a fingertip)
• 150 g Granulated sugar (Divided: 100 g for matcha dough, 50 g for sesame dough)
• 1 Large egg yolk (Only the yolk, added to matcha dough for extra richness)
• 2 Tbsp Matcha green tea powder (Any culinary‑grade matcha; do not use ceremonial grade)
• 250 g All‑purpose flour (Divided evenly between the two doughs)
• 1 pinch Salt (Large pinch for each dough (≈¼ tsp total))
• 70 g Black sesame seeds (Toasted and cooled; will be pulsed to a coarse sand texture)
• 1 pinch Additional salt for sesame dough

Instructions

1. Toast black sesame seeds

   Spread the black sesame seeds in a single layer on a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden, about 7‑8 minutes.

   Time: PT8M

   Temperature: Medium heat

2. Cool toasted sesame seeds

   Transfer the toasted seeds to a plate and let them cool for 5‑10 minutes. They must be cool before processing to avoid forming a paste.

   Time: PT7M

3. Pulse sesame mixture

   In the food processor, combine the cooled sesame seeds, 50 g sugar, and a pinch of salt. Pulse 3‑4 seconds, pause, and repeat for 20‑30 pulses until the mixture resembles wet sand.

   Time: PT1M

4. Cream butter and sugar (matcha dough)

   In the stand mixer bowl, add 226 g softened butter and 100 g sugar. Cream on medium speed for about 3 minutes, until light and fluffy.

   Time: PT3M

5. Add egg yolk

   Add the single egg yolk to the creamed butter‑sugar and mix on low for 30 seconds, just until incorporated.

   Time: PT30S

6. Incorporate matcha and salt

   Add 2 Tbsp matcha powder, a pinch of salt, and 125 g of the flour to the bowl. Mix on low for 20‑30 seconds until just combined.

   Time: PT30S

7. Form and chill matcha dough

   Turn the dough onto parchment, pat into a rough 6‑inch square, wrap in plastic wrap, and refrigerate for 2 minutes to firm.

   Time: PT2M

8. Combine sesame mixture with butter

   Return the food‑processed sesame mixture to the stand mixer bowl. Add the remaining 125 g flour and the rest of the softened butter. Mix on low until a uniform, light‑gray dough forms (about 1 minute).

   Time: PT1M

9. Chill sesame dough

   Shape the sesame dough into a rough 6‑inch square, wrap, and refrigerate for 25 minutes.

   Time: PT25M

10. Assemble layered log

    Place the chilled matcha dough on parchment, spread a thin even layer of the sesame dough on top, then another layer of matcha dough, and finish with sesame dough, creating a four‑layer stack. Pat gently to adhere.

    Time: PT5M

11. Roll and chill log

    Using parchment as a guide, roll the stacked dough into a tight log (about 2‑inch diameter). Wrap in plastic wrap and chill for 25 minutes.

    Time: PT25M

12. Slice cookies

    Remove the chilled log from the fridge. Using a sharp knife, cut into 1/4‑inch‑thick slices. If the log resists, gently reshape each slice between your palms.

    Time: PT5M

13. Bake

    Arrange the slices on a parchment‑lined baking sheet, spacing them a few centimeters apart. Bake in a pre‑heated 350°F (175°C) oven for 13‑15 minutes, until the edges are just lightly golden.

    Time: PT14M

    Temperature: 350°F

14. Cool and serve

    Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve at room temperature.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

12 g

Fat

8 g

Fiber

0.5 g