Simple Sesame-Scented Matcha Shortbread
Simple Sesame-Scented Matcha Shortbread

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, simple sesame-scented matcha shortbread. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Simple Sesame-Scented Matcha Shortbread is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Simple Sesame-Scented Matcha Shortbread is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook simple sesame-scented matcha shortbread using 10 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Simple Sesame-Scented Matcha Shortbread:
  1. Get 70 grams ○ Cake flour
  2. Get 20 grams ○ Almond flour
  3. Take 1 half 1 pinch ○ Salt
  4. Prepare 1 tsp ○ Matcha (sugar-free)
  5. Prepare 2 tsp Black sesame seeds
  6. Get 2 tsp White sesame seeds
  7. Get 50 grams Unsalted butter (or cultured unsalted butter)
  8. Prepare 25 grams Powdered sugar
  9. Get 1 tsp Heavy cream
  10. Take 1 Crystal sugar
Steps to make Simple Sesame-Scented Matcha Shortbread:
  1. Mix together the ○ ingredients and sift twice.
  2. Take a separate bowl, and put in the butter and sugar. Cream with an electric whisk (I quadrupled the recipe in the photo).
  3. Pour the heavy cream into Step 2 and combine well. Then add the sifted dry ingredients from Step 1, and the black and white sesame seeds. Mix well with a cutting motion to form a dough.
  4. Wrap in cellophane. Roll into a 3-4 diameter cylinder that's 18-20 cm long.
  5. Chill in the fridge for at least 3 hours. Alternatively, you can freeze the dough for future use at this stage (will last for up to 2 weeks).
  6. Once cooled, roll the dough in granulated sugar to coat and restore its cylindrical shape. Cut into 1 - 1.5cm thick slices.
  7. Bake in an oven preheated to 170℃ (160℃ for gas ovens) for 13–15 minutes. Adjust the baking time and temperature to your oven.
  8. Fresh from the oven Leave them to cool down on a wire rack, and store in an air-tight container to prevent them from going stale.
  9. The listed quantities yield a small number of cookies per batch, so you can try making a variety of different flavours at once. All the different colours look great together.
  10. For a cherry-blossom version, see. - - https://cookpad.com/us/recipes/144200-cherry-blossom-scented-icebox-cookies
  11. For a chocolate version, see. - - https://cookpad.com/us/recipes/144179-crunchy-chocolate-icebox-cookies

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