Biscuits matcha et sésame noir

Directions

Prepare Your Ingredients

1. Bring the butter and egg to room temperature at least 30 minutes before starting. Sift the powdered sugar and measure out all dry ingredients

   

2. Toast the black sesame seeds in a dry pan over low heat for 1–2 minutes until fragrant. Set aside to cool.

Mix the Butter Base

1. Beat the softened butter and sifted powdered sugar together using a hand mixer or stand mixer on medium speed until pale and creamy, about 2–3 minutes.

   

2. Add the egg and vanilla extract. Mix until fully incorporated and the mixture looks smooth and glossy.

Make the Dough

1. In a separate bowl, whisk together the flour, matcha powder, almond meal, and salt until evenly combined.

   

2. Gradually add the dry ingredients to the butter mixture on low speed. Mix until just combined stop as soon as no streaks of flour remain.

3. Fold in the toasted black sesame seeds using a spatula until evenly distributed through the dough.

Shape and Chill

1. Turn the dough out onto a lightly floured surface and shape it into a log approximately 5–6 cm in diameter.

   

2. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours for a firmer slice.

Slice and Bake

1. Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper. Remove the dough from the refrigerator and slice into rounds approximately 0.5 cm thick. Place on the prepared tray, leaving 2 cm between each cookie.

   

2. Bake for 11–13 minutes until the edges are just set. The centers will look slightly soft this is correct. Cool on the tray for 5 minutes, then transfer to a wire rack.