Black Sesame Sablés (Shortbread)
Black Sesame Sablés (Shortbread) is a lacto ovo vegetarian dessert. This recipe serves 50 and costs 6 cents per serving. One serving contains 50 calories, 1g of protein, and 3g of fat. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. This recipe from Chocolate and Zucchini requires cane sugar, rice flour, sea salt, and unsalted butter. 312 people found this recipe to be tasty and satisfying. All things considered, we decided this recipe deserves a spoonacular score of 4%. This score is very bad (but still fixable). Similar recipes are Black Sesame Tang Yuan (Black Sesame Glutinous Rice Balls), Black and Orange: Black Sesame Seed and Sea Salt-Crusted Salmon with Wasabi-Lime Sauce, and Black Sesame Truffles.
Servings: 50
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
80 grams (6 tablespoons) unrefined blond cane sugar
100 grams (3 1/2 ounces, about 3/4 cup) rice flour (see note)
1/4 teaspoon fine sea salt
100 grams (1/3 cup + 2 tablespoons) black sesame butter/paste (look for it in natural food stores and Japanese markets; substitute any other natural nut butter)
100 grams (7 tablespoons) unsalted butter, softened
150 grams (5 1/3 ounces, about 1 cup + 2 tablespoons) all-purpose wheat flour
Equipment:
mixing bowl
stand mixer
baking paper
baking sheet
knife
oven
wire rack
Cooking instruction summary:
In a mixing bowl or in the bowl of a stand mixer, beat together the sesame paste and butter. Add the sugar and salt and mix well.Stir in the flour until completely absorbed, without overworking the dough.Gather the dough into a ball without kneading. Divide it into 4 pieces and roll each into a log, about 3 cm (1 1/4") in diameter. Wrap in parchment paper and refrigerate for at least 1 hour. (You can freeze one or several of the logs; let stand at room temperature for 1 hour before using.)Preheat the oven to 150C (300F) and line a baking sheet with a silicone baking mat or parchment paper.Using a sharp knife, cut each roll into round slices about 1 cm (1/3") thick. Arrange the slices on the baking sheet, giving them a little room to expand.Bake for 30 minutes, until set but not browned. Let stand for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.The cookies will keep for a week in an airtight container at room temperature.
Step by step:
1. In a mixing bowl or in the bowl of a stand mixer, beat together the sesame paste and butter.
2. Add the sugar and salt and mix well.Stir in the flour until completely absorbed, without overworking the dough.Gather the dough into a ball without kneading. Divide it into 4 pieces and roll each into a log, about 3 cm (1 1/4") in diameter. Wrap in parchment paper and refrigerate for at least 1 hour. (You can freeze one or several of the logs; let stand at room temperature for 1 hour before using.)Preheat the oven to 150C (300F) and line a baking sheet with a silicone baking mat or parchment paper.Using a sharp knife, cut each roll into round slices about 1 cm (1/3") thick. Arrange the slices on the baking sheet, giving them a little room to expand.
3. Bake for 30 minutes, until set but not browned.
4. Let stand for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.The cookies will keep for a week in an airtight container at room temperature.
Nutrition Information:
covered percent of daily need
