Baked with tahini and sesame seeds and dipped in chocolate, these small cookies are a rich twist on the classic shortbread.
Equipment
- Mixing Bowls
- Mixer (Hand or Standing)
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Parchment Paper
- Knife
- Spatula
Ingredients
- 10 tbsp unsalted butter room temperature
- 4 tbsp tahini
- ½ c sugar
- 1 ¾ cups flour
- ½ cup cornstarch
- ¼ tsp salt
- ½ tbsp sesame seeds plus extra for topping
- ½ cup bittersweet or milk chocolate
- ½ tsp canola or coconut oil
- Flaky sea salt for topping
Instructions
- In a bowl, cream together the butter and tahini with a mixer until combined. Add in the sugar and beat for two minutes
- In a separate bowl, combine your flour, cornstarch, salt, and sesame seeds with a whisk
- Gradually add your dry ingredients to the butter/sugar, and mix until just combined
- On a sheet of parchment paper, roll your dough into a 9-inch log and then gently press each side against a flat surface to flatten each side (this will give you square-shaped cookies). Place your wrapped dough log in the fridge for an hour, until the log has hardened
- Preheat oven to 315F
- Remove your shortbread log from the fridge, cut into ½-inch thick discs, and place them on a parchment-lined baking tray. You should be able to bake 9 cookies at a time, depending on the size of your baking sheet
- Bake for 13-16 minutes, they should look set around the edges. Be careful not to overbake unless you prefer a crunchier cookie!
- When you remove the shortbread from the oven, immediately place on a wire rack to cool completely
- In a heat-safe pitcher or bowl, add your chocolate and oil. Place in the microwave for 25 seconds, stir, and repeat in 10-second intervals until your chocolate is smooth and completely melted
- Dip your cookies halfway into the chocolate, sliding the bottom along the edge of your pitcher to scrape off excessive chocolate, and place it back on your wire rack. Sprinkle immediately with extra sesame seeds and some flaky sea salt
- Allow the chocolate to set and enjoy!
Notes
*Don’t skimp on their refrigerator time ahead of baking. You want the dough log to be both firm enough to cut as well as to hold while baking, otherwise they may melt too quickly in the oven
*The cookies themselves are not very sweet so I recommend using a slightly sweetened chocolate, versus a dark chocolate. I used bittersweet but milk chocolate would work beautifully with these as well
*I prefer a softer shortbread cookie, the cookies themselves bake very light in color, so don’t be too worried about pulling them before seeing any golden hints, as they can turn crunchy fast. I recommend taking them out at the minimum time allotted and letting them set further as they cool if you want that soft shortbread
