Kinako Black Sesame Shortbread Cookies
Simple buttery, nutty melt-in-you-mouth biscuits. Pairs perfectly with tea. #bliss
Ingredients
- 140 g unsalted butter salted ok; room temperature
- 50 g fine sugar* not powder!
- 150 g all-purpose flour
- 1/2 tsp kosher salt omit if using salted butter
- 15 g kinako (soybean flour)
- 15 g black sesame powder**
Instructions
- Cream together butter and sugar. Add salt and all purpose flour until you get a crumbly mixture. Divide into two bowls, about 170g each.
- In one bowl, mix in kinako. In the other, the black sesame powder
- 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.
- Preheat oven to 350F. Line a baking sheet with parchment or a baking mat
- 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.
- 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.