Matcha Sesame Treats (Printable Version)
Crispy and buttery cookies loaded with roasted black sesame, finished with a smooth matcha white chocolate layer. An elegant nod to Asian flavors.
# Ingredients:
→ Cookie Base
01 -
170 g butter, unsalted
02 -
70 g light golden sugar
03 -
40 g light hulled tahini
04 -
250 g all-purpose (plain) flour
05 -
40 g cornflour (cornstarch for US)
06 -
30 g sesame seeds, black
→ Green Tea Chocolate Topping
07 -
10 g powdered matcha
08 -
200 g white chocolate chunks
# Steps:
01 -
Over medium-low heat, stir sesame seeds often in a non-stick skillet for about 4 minutes. Move to a plate to cool off.
02 -
Heat oven to 385°F/195°C or 175°C fan. Blend tahini, sugar, and butter until silky smooth.
03 -
Sift flour and cornstarch into the mix and combine until dough forms. Toss in the cooled sesame seeds and knead lightly until soft. If sticky, chill for 15 minutes.
04 -
Roll dough to about ½ cm thick, then cut out circles using a 3 cm cutter. Prick holes with a fork and bake for around 8-10 minutes, just until golden. Let them rest on the tray for 10 minutes.
05 -
Melt white chocolate using a double boiler or microwave. Add matcha powder and mix until smooth. Sift before mixing if needed.
06 -
Dip one side of each cooled cookie into the green tea chocolate. Lay them on baking paper and refrigerate for 15 minutes to harden.
# Notes:
01 -
Let the cookies cool fully before dipping in chocolate.
02 -
Cookies are delicate fresh out of the oven.
03 -
Use a glass as your cutter if you don’t have one.