Kinako Black Sesame Shortbread Cookies

Simple buttery, nutty melt-in-you-mouth biscuits. Pairs perfectly with tea.
#bliss

Servings:

Author:

Total Time
30 minutes

Dessert Snack

Pastry Cookies

🧂 Ingredients

1 Cream together butter and sugar. Add salt and all purpose flour until you get a
crumbly mixture. Divide into two bowls, about 170g each.
2 In one bowl, mix in kinako. In the other, the black sesame powder
3 Gather the kinako dough and pack it in your hands. It will be crumbly at first
but will start holding its shape. Do the same with the back sesame dough.
4 Preheat oven to 350F. Line a baking sheet with parchment or a baking mat
5 Roll out the kinako and the sesame dough into a rectangular log, about 1.5" tall
and about 1.5" wide. Press the two logs together for a dimension that is 1.5"
tall and 3" wide. Using a rolling pin, gently roll the top of the logs to fuze
the dough together and even out the top. Use a knife and slice 1/4" pieces and
placing them flat on a baking mat or parchment paper. Repeat until done. Then
using a fork, make holes on the face of the shortbreads.
6 Bake for 10 minutes or until the edges are just turning brown. Remove and let
cool on the baking sheet for 15 minutes before transferring to a cooling rack.