Simple Sesame-Scented Matcha Shortbread

• 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

1. Mix together the ingredients and sift twice.
2. Take a separate bowl, and put in the butter and sugar.
3. Cream with an electric whisk (I quadrupled the recipe in the photo).
4. Pour the heavy cream into Step 2 and combine well.
5. Then add the sifted dry ingredients from Step 1, and the black and white sesame seeds.
6. Mix well with a cutting motion to form a dough.
7. Wrap in cellophane.
8. Roll into a 3-4 diameter cylinder that's 18-20 cm long.
9. Chill in the fridge for at least 3 hours.
10. Alternatively, you can freeze the dough for future use at this stage (will last for up to 2 weeks).
11. Once cooled, roll the dough in granulated sugar to coat and restore its cylindrical shape.
12. Cut into 1 - 1.5cm thick slices.
13. Bake in an oven preheated to 170C (160C for gas ovens) for 1315 minutes.
14. Adjust the baking time and temperature to your oven.
15. 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.
16. The listed quantities yield a small number of cookies per batch, so you can try making a variety of different flavours at once.
17. All the different colours look great together.
18. For a cherry-blossom version, see.
19. For a chocolate version, see.

flour, flour, salt, black sesame seeds, sesame seeds, butter, powdered sugar, heavy cream, crystal sugar

Taken from cookpad.com/us/recipes/144183-simple-sesame-scented-matcha-shortbread (may not work)