Simple Sesame-Scented Matcha Shortbread

Name: Simple Sesame-Scented Matcha Shortbread
Yield: 15 servings
Cuisine: American
Ingredients: 70 grams ○ Cake flour; 20 grams ○ Almond flour; 1 half 1 pinch ○ Salt; 1 tsp ○ Matcha (sugar-free); 2 tsp Black sesame seeds; 2 tsp White sesame seeds; 50 grams Unsalted butter (or cultured unsalted butter); 25 grams Powdered sugar; 1 tsp Heavy cream; 1 Crystal sugar

cookpad.japan @cookpad_jp

I tweaked my go-to recipe for icebox cookies.

Be careful not to bake these for too long, otherwise they will lose its vibrant matcha-green colour. Recipe by Gakochan

I tweaked my go-to recipe for icebox cookies.

Be careful not to bake these for too long, otherwise they will lose its vibrant matcha-green colour. Recipe by Gakochan

cookpad.japan @cookpad_jp

I tweaked my go-to recipe for icebox cookies.

Be careful not to bake these for too long, otherwise they will lose its vibrant matcha-green colour. Recipe by Gakochan

I tweaked my go-to recipe for icebox cookies.

Be careful not to bake these for too long, otherwise they will lose its vibrant matcha-green colour. Recipe by Gakochan

Saved

Ingredients

15 servings

70 grams○ Cake flour
20 grams○ Almond flour
1half 1 pinch ○ Salt
1 tsp○ Matcha (sugar-free)
2 tspBlack sesame seeds
2 tspWhite sesame seeds
50 gramsUnsalted butter (or cultured unsalted butter)
25 gramsPowdered sugar
1 tspHeavy cream
1Crystal sugar

Saved

Steps

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.wasmer.app/us/recipes/144200-cherry-blossom-scented-icebox-cookies

Cherry Blossom Scented Icebox Cookies
11

For a chocolate version, see.
https://cookpad.wasmer.app/us/recipes/144179-crunchy-chocolate-icebox-cookies

Crunchy Chocolate Icebox Cookies