I love sesame seeds. The first time we lived in Japan I was introduced to black sesame seeds, and they quickly became a favorite. In Japan, sesame seeds are found in many salads and baked snacks. Sesame paste is also used in a variety of dishes. Many soft cream stands even offer black sesame as one of their flavors (right hand column, second from the top–YUM!)
I can't get enough, so when I stumbled across a recipe for black sesame shortbread on The Sugar Bar, I knew that I had to try it.
These little cookies aren't overly sweet, just sweet enough to compliment the butter (of course!) and the nuttiness provided by the sesame seeds. The recipe calls for half of the sesame seeds to be ground. This can be done in a variety of ways. You could use an actual sesame seed grinder if you happen to actually have one. You can also grind them in a blender or a food processor. If you use this method, just be careful not to grind it more than a few seconds. If ground too much, it will release it’s natural oil and form a paste. You want it to be a coarse powder. The method I employed was using a suribachi, a Japanese style mortar and pestle.
What makes this mortar and pestle different, is that the inside of the bowl has short grooves in the pottery which make grinding things very easy and efficient.
My suribachi has become one of my favorite kitchen tools!
Black Sesame Shortbread, by The Sugar Bar
Makes approximately 40 cookies
-2 cups flour
-225g (7/8 cup or 14 tbs) salted butter, softened
-1/2 cup powdered sugar
-3 tbs black sesame seeds, half of this ground
-1/2 tsp pure vanilla extract
-pinch of salt
-granulated sugar, for sprinkling
1.Whisk together the dry ingredients.
2. Beat the butter until soft and creamy. Add the vanilla extract, beat.
3. Add all the dry ingredients and mix together.
4. Split the dough and press into 2 balls, then gently flatten them into discs. Wrap each disc with clingwrap and refrigerate for 1 hour, or until firm.
5. Preheat oven to 340 degrees Fahrenheit (170 degrees Celsius).
6. Flour your working surface and a rolling pin. Remove the discs from the fridge and place one disc onto floured surface. Roll out flat to your desired thickness (preferably just under 1cm). Use a cookie cutter to cut out cookies. Place on greased cookie sheets and sprinkle with sugar. Repeat until all the dough has used.
7. Bake in oven for about 15min or until edges of cookies are lightly browned. Remove from cookie sheet with a spatula and let cool on wire rack.
{ 17 comments… read them below or add one }
Those look yummy!
Here’s an idea: Instead of moving to CA, you should move to Brooklyn. Then I’ll hire you as a chef, and my apartment will smell good 24/7 and I’ll gain even more weight than I did with Samuel! :0)
I’m not sure what I’ll use to pay you yet (since we’re in school), but I’m sure we can work it out. ;0)
o fuji mama, you make my day!! these a lovely…fantastic sugar sprinkling too :)
beautiful.
The cookies look very yummy! I might try that recipe out this weekend.
I love sesame seeds. Interesting recipe, I’ll have to try it one day. :)
hmm wonder if it tastes like halvah. i love tahini…so we might have to try these :0)
Yummy looking! I think Panda’s going to attempt making some this weekend.
Those black sesame seeds sound fascinating; never heard of them either! And the cookies look delicious.
Neal said to me today, “I’m surprised you didn’t make these today. It sounds like something you would jump on the chance to make…” I don’t have any black sesame seeds currently as I haven’t found a use for them… until now! THe store down the street has them so I am definitely going to try it!
I love that pestle & mortar, I collect them and that one is great.
The cookies look delicious too :)
Thank you for stopping by my blog, and for your offer of help – much appreciated thank you.
Mmm… I love black sesame, those cookies look delish!
Sorry I haven’t done my challenge yet – still a bit under the weather, so waiting until I actually feel like eating again…
I am going to get a suribatchi next time I go to the Japanese Plaza (which is across town) ! Thank you for pointing me in the right direction, and I love black sesame as well, it has such a good taste. I cannot think how to describe it accurately. And it goes well in so many things.
oh I am so trying those cookies!
I will certainly try your cookie recipe, once my work schedule slows down a bit. They look and sound (and almost smell) delicious!
Thanks for the recipe.
olalala ça me fait vraiment envie! en plus j’aime beaucoup le sésame ça tombe bien. bon week end! ^_^
These look and sound yummy, going to give them a whirl :) thanks
Black sesame shortbread is a delightful twist on the classic shortbread cookie, infusing it with the rich and nutty flavor of black sesame seeds. To make these treats, combine finely ground black sesame seeds with butter, sugar, and flour. Form the dough into a log or roll it out and cut into desired shapes. Bake until the edges are golden brown. The result is a buttery and crumbly shortbread with a distinctive nuttiness from the black sesame. These cookies not only offer a unique flavor experience but also a striking appearance, making them a delightful addition to any dessert spread or tea-time treat.