Matcha Dipped Sesame Cookies (Print Version)

# Ingredients:

→ Shortbread

01 - 170 g unsalted butter
02 - 70 g golden caster sugar
03 - 40 g tahini (light, hulled)
04 - 250 g plain/all-purpose flour
05 - 40 g cornstarch (cornflour in the UK)
06 - 30 g black sesame seeds

→ Matcha Chocolate Dip

07 - 10 g matcha powder
08 - 200 g white chocolate

# Instructions:

01 - Toast black sesame seeds in non-stick pan over medium-low heat, stirring every 30 seconds for 4 minutes. Cool on plate.
02 - Preheat oven to 195°C/175°C fan/385°F. Cream butter, sugar and tahini until smooth.
03 - Sieve in flours, mix until dough forms. Add toasted sesame seeds. Knead briefly until smooth. Chill 15 minutes if sticky.
04 - Roll dough to ½ cm thick, cut with 3cm cutter. Poke holes with fork. Bake 8-10 minutes until lightly golden. Cool 10 minutes on tray.
05 - Melt white chocolate in microwave or double boiler. Sieve in matcha powder and stir until smooth.
06 - Dip one side of cooled shortbread in matcha chocolate. Place on greaseproof paper and refrigerate 15 minutes to set.

# Notes:

01 - Cool biscuits completely before dipping
02 - Cookies are fragile when first out of oven
03 - Can use glass if no cookie cutter available

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