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I stumbled on this flavor combination after a trip to Japan left me craving those unique tea shop treats. After weeks of trial and error in my kitchen (and a few batches that looked more swamp than sophistication), these black sesame and matcha cookies finally came together. Now they're my favorite thing to bake when I want something a bit different from the usual chocolate chip routine.
The first time I served these at my book club, everyone kept asking what was in them. That subtle nuttiness from the sesame paired with matcha's green tea kick just works. Now they're requested at every gathering.
What You Need
- Good butter: Room temp, unsalted
- Black sesame: Toast them yourself
- Real matcha: The good stuff matters
- White chocolate: Get the baking kind
- Light tahini: Makes them extra nutty
- Regular flour: Nothing fancy
- Vanilla extract: Pure, not fake
- Bit of salt: Makes flavors pop
- Powdered sugar: For tenderness
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Making the Magic
- Getting Started:
- First thing I do is toast those sesame seeds in a dry pan. It's kind of meditative, watching them dance around until they get fragrant. Just keep an eye on them - they go from perfect to burnt in seconds. Ask me how I know.
- Cookie Base:
- Mix your butter and sugar until it's fluffy. Add in that tahini - it might look weird and separated at first, but keep mixing. Trust the process here. Sometimes I sneak a taste at this point. You know, for quality control.
- Bringing It Together:
- Fold in your flour mixture gently. The dough should feel sort of like play-doh - soft but not sticky. If it's too soft to work with, pop it in the fridge for a bit. I learned this the hard way after one very frustrating afternoon.
- Shaping Time:
- Roll out the dough between parchment sheets (saves so much mess), then cut your shapes. I usually go with simple rounds, but sometimes I get fancy with other shapes. Just remember to chill them again before baking.
My first batch looked awful because I used cheap matcha powder. Turned this weird brownish color instead of that pretty green. Now I splurge on the good stuff - makes all the difference.
Serving These Beauties
These look best on a dark plate where you can really see those green edges and black sesame specks. When friends come over for tea, I'll arrange them on my grandmother's old black lacquer tray - makes them look extra special. Sometimes I pack a few in little boxes with tissue paper for gifts. They're perfect for people who appreciate something different from the usual sugar cookie.
Playing Around
I've tried a bunch of different versions over time. Once I rolled the edges in extra sesame seeds before baking - looked pretty cool. During Christmas, I cut them into snowflakes. That was fiddly but worth it. My friend Mei suggested adding a tiny sprinkle of sea salt on top of the matcha coating - game changer.
Keeping Them Fresh
Store these in a tin with parchment between layers. They'll stay good for about four days, though they never last that long at my house. Fun fact: they actually taste better the next day when the sesame flavor gets more pronounced. Just keep them away from anything strong-smelling - they'll soak up other flavors like a sponge.
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You know what I love most about these cookies? They remind me of wandering through tiny Japanese tea shops, where traditional meets modern in the best way. Each batch is like a little trip back there, minus the jet lag. Sure, they take some extra attention to make, but isn't that what makes them special? Sometimes the best treats are the ones that make you slow down and enjoy the process.
Frequently Asked Questions
- → Why toast the sesame seeds?
- Toasting enhances the nutty flavor and adds extra crunch to the cookies.
- → Can I use regular sesame seeds?
- Black sesame seeds give better visual contrast, but regular ones work too.
- → What's golden caster sugar?
- It's a fine sugar common in UK. Regular granulated sugar works as substitute.
- → Why add tahini?
- It enhances the sesame flavor and adds richness to the shortbread.
- → Can I skip the matcha dip?
- Yes, cookies are delicious plain or try regular white chocolate coating.