Tahini shortbread is not a phrase I thought I would use when I started this site. But after getting this recipe from a friend, I was intrigued to say the least. Tahini is usually reserved for savory dishes in my mind so I was curious how it would work for sweets. TL:DR, it works really well. The tahini pairs well with the toasted sesame and gives a great nutty flavor. The cookies themselves have a great crumbly texture like traditional shortbread. In terms of simplicity, this recipe is quick to put together. The dough can be prepped ahead of time and then baked later if you’re pressed for time.
Recipe Notes
Tahini shortbread dough is a simple dough that can be put together quickly. Before making the dough, toast the sesame seeds. In a nonstick skillet, heat the sesame seeds over medium heat, stirring regularly to prevent burning. Once the sesame seeds are a golden brown and fragrant, transfer to a plate to cool. Using the paddle attachment on your stand mixer, combine the butter, tahini, and powdered sugar and mix until smooth. Next, add the flour and salt and mix on low speed until incorporated and the dough is smooth.
At this point, the dough is going to be pretty crumbly and tough to shape into a log. If you’re pressed for time, or just lazy, you can skip this next step. No judgement if you do, I didn’t even do this step the first time around. Anyway, toss the dough in the fridge for ten minutes to firm it up a bit. Next, divide the dough in half and roll each half into a log around 1 inch in diameter. If you didn’t chill the dough and can’t get the dough to hold together in a log shape, you can shape the “log” into a rectangle. This is what I did and it doesn’t affect the flavor of the cookies, so do what feels right to you.
Next, roll the logs in the roasted sesame seeds to coat thoroughly. Finally, wrap each log in cling film and place in the fridge to chill for at least 4 hours. You can also freeze half the dough and save it for a later date if you want.
Tahini Shortbread Baking Notes
Once the dough has been chilled, preheat the oven to 300 degrees Fahrenheit. Line two baking sheets with parchment paper. Take the dough out of the fridge and slice into quarter-inch thick slices and place on the baking sheets one inch apart. Bake for 15 minutes or until the edges of the cookies are firm and the dough hasn’t started to turn color. Let the cookies cool completely on the baking sheets. Consume immediately.
Tahini Shortbread Cookies
Equipment
- 1 Stand Mixer optional
- cling film
- Parchment Paper
- baking trays
Ingredients
- 75 grams sesame seeds
- 142 grams Unsalted Butter, softened 10 tbsp
- 34 grams Powdered Sugar
- 224 grams Tahini
- 219 grams AP flour
- 4 tsp Salt
Instructions
Sesame Seeds
- Place the sesame seeds in a large non-stick skillet over medium-low heat. Stir the every 30 seconds or so until all of the seeds have been toasted to a golden brown, around 4-5 minutes.
Dough Instructions
- Combine the butter, sugar, and tahini in the stand mixer with the paddle attachment. Mix on medium speed until smooth, around 4 minutes.
- Add the flour and salt and mix on low speed until the dough is uniform and smooth.
- Transfer the dough to a clean, lightly floured work surface and divide the dough in half. Roll each half into a roll or shape into a rectangle if the dough is proving difficult to work with.
- Roll each half of the dough in the sesame seeds to coat the surface completely.
- Wrap the dough tightly in cling film and place in the fridge to chill for at least four hours.
- Preheat the oven to 300 degrees Fahrenheit and line two baking sheets with parchment paper.
- Slice the logs into 1/4" thick slices and place on the prepared baking sheets.
- Bake until firm around the edges and not colored.
- Let the cookies cool on the baking trays. Store in an airtight container and consume within three days
