Black Sesame Shortbread Cookies

So there is a new trend around, and its the Black Sesame! Many make black tahini with it and then use it in various ways, but I decided to stick to the natural seed flavour and see how it goes. Mind you this isn’t for everyones liking. You either like it or you really really don’t! I loved it, my husband really didn’t! ha! But when I took it into work, 7 out of 8 loved it! So therefor I decided the recipe goes on the blog! 😀 its a quick no fuss recipe, literally put everything in a bowl, and mix, then shape the cookie dough balls and bake! No fuss, and a very unique yummy taste afterwards!

Do give it a try if you’re looking for a new type of cookie! 🙂

Here’s how you bake them!


  • 225g unsalted butter, room temp.
  • 60g sugar
  • pinch of salt
  • 2 cups ( roughly 250g) flour
  • 4 tbsp cream or almond milk
  • 1/3 cup (roughly 40g) roasted black sesame seeds, cooled


  1. Preheat oven to 175C. Line two baking sheets with baking paper.
  2. In a large bowl, whisk together the butter, sugar and salt, until it becomes a cream.
  3. Add in the flour and continue to mix until the dough just starts to form. Mix in the sesame seeds until combined. This could be a little dry, and if so, just take it out and start working the dough with your hands. Don’t add any more butter in it, the cookie is meant to resemble a shortbread, so it should be a bit crumbly. It takes a bit of patience, but trust me it does come together. 
  4. Take roughly 1 tbsp of dough and roll it into a ball, gently press it down onto the prepared pan with the baking sheet. Each tray should have 10-12 cookies (depending on how big they are).
  5. Bake for 10-12 minutes or until the edges are lightly browned. Let the cool completely, and then Voila! They’re done!



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