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Simple Sesame-Scented Matcha Shortbread
Simple Sesame-Scented Matcha Shortbread

Before you jump to Simple Sesame-Scented Matcha Shortbread recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Treats.

We are all aware that having healthy foods can help us really feel better in our bodies. If we eat more healthy foods and less of the bad ones we typically feel much better. A little bit of pizza doesn’t make you feel as healthy as consuming a fresh green salad. Selecting healthier food choices can be challenging when it’s snack time. Finding goodies that will help us feel better and boost our levels of energy often involves lots of shopping and meticulous reading of labels. Here are a few healthy snacks that you can use when you need a quick pick me up.

Whole grain meals are an outstanding choice for a fast balanced snack. A slice of whole wheat toast, as an example is a great snack in the morning hours. Eating on the run can be much healthier with whole grain chips and crackers. Whole grains are usually better than processed grains found in white bread.

You will not have to look far to locate a wide selection of healthy snacks that can be easily prepared. Choosing to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to simple sesame-scented matcha shortbread recipe. To cook simple sesame-scented matcha shortbread you need 10 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to prepare Simple Sesame-Scented Matcha Shortbread:
  1. Provide 70 grams ○ Cake flour
  2. Take 20 grams ○ Almond flour
  3. Provide 1 half 1 pinch ○ Salt
  4. Take 1 tsp ○ Matcha (sugar-free)
  5. Get 2 tsp Black sesame seeds
  6. Get 2 tsp White sesame seeds
  7. Get 50 grams Unsalted butter (or cultured unsalted butter)
  8. You need 25 grams Powdered sugar
  9. You need 1 tsp Heavy cream
  10. Get 1 Crystal sugar
Instructions to make Simple Sesame-Scented Matcha Shortbread:
  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. - - https://cookpad.com/us/recipes/144200-cherry-blossom-scented-icebox-cookies
  11. For a chocolate version, see. - - https://cookpad.com/us/recipes/144179-crunchy-chocolate-icebox-cookies

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