Simple Sesame-Scented Matcha Shortbread

Simple Sesame-Scented Matcha Shortbread

A Japanese-style shortbread flavored with matcha and aromatic black and white sesame seeds.
Great with a cup of hojicha (roasted green tea).

Ingredients: 15 –18 pieces

○ Cake flour
70 g
○ Almond flour
20 g
○ Salt
half a pinch
○ Matcha (sugar-free)
1 teaspoon
Black sesame seeds
2 teaspoons
White sesame seeds
2 teaspoons
Unsalted butter (or cultured unsalted butter)
50 g
Powdered sugar
25 g
Heavy cream
1 teaspoon
Crystal sugar
as needed


1. Mix together the ○ ingredients and sift twice.
2. Take a separate bowl, and put in the butter and sugar. Cream with an electric whisk (I quadrupled the recipe in the photo).
3. Pour the heavy cream into Step 2 and combine well. Then add the sifted dry ingredients from Step 1, and the black and white sesame seeds. Mix well with a cutting motion to form a dough.
4. Wrap in cellophane. Roll into a 3-4 diameter cylinder that's 18-20 cm long.
5. Chill in the fridge for at least 3 hours. Alternatively, you can freeze the dough for future use at this stage (will last for up to 2 weeks).
6. Once cooled, roll the dough in granulated sugar to coat and restore its cylindrical shape. Cut into 1 - 1.5cm thick slices.
7. Bake in an oven preheated to 170℃ (160℃ for gas ovens) for 13–15 minutes. Adjust the baking time and temperature to your oven.
8. 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.
9. The listed quantities yield a small number of cookies per batch, so you can try making a variety of different flavours at once. All the different colours look great together.
10. For a cherry-blossom version, see Recipe ID: 921646.
11. For a chocolate version, see Recipe ID: 949435.

Story Behind this Recipe

I tweaked my go-to recipe for icebox cookies.