Shortbreads

recipe from NYT cooking - matcha-black sesame shortbread by Sue Li

note:

1. purple: purple sweet potato powder

2. chocolate: cocoa powder

3. if want to do black: black cocoa powder

4. roll each sheet 4 mm then cut

5. shaped cookies can be frozen and baked from frozen

6. make sure bake until lightly brown so it's not underbaked

   
   

in the comment on youtube:

Yield: About 40 cookies

For the Matcha Dough

1½ cups/192 grams all-purpose flour

2 tablespoons matcha powder

¾ teaspoon kosher salt (such as Diamond Crystal)

¾ cup/170 grams unsalted butter, at room temperature

½ cup/100 grams sugar

1 large egg yolk

For the Black Sesame Dough

⅓ cup black sesame seeds

½ cup/100 grams sugar

¾ teaspoon kosher salt (such as Diamond Crystal)

¾ cup/170 grams unsalted butter, at room temperature

1½ cups/192 grams all-purpose flour

Make the matcha dough:

In a medium bowl, whisk together the flour, matcha and salt, and set aside.

In a stand mixer fitted with a paddle attachment and set to medium speed, cream butter and sugar, scraping down the sides, until light and fluffy, 2 to 3 minutes.

Add the yolk and whip to combine.

Scrape down the sides of the bowl and add the flour mixture.

With the mixer on low, mix until the dough comes together and turns a consistent green, about 30 seconds.

Scrape the dough onto a large piece of parchment and pat it into a 6-inch square.

Make the black sesame dough:

Add sesame seeds to a rimmed baking sheet and transfer to the oven to toast for 7 to 8 minutes.

Let cool for about 5 minutes, then transfer to the bowl of a food processor.

Add the sugar and salt, and pulse the mixture — about 25 (3-second) pulses — until combined and the mixture looks like a dark gray tweed.

Transfer the sesame seed mixture to the stand mixer bowl (you don’t have to wash the bowl after making the matcha dough).

Add the butter and cream the mixture until fluffy and light gray, 2 to 3 minutes, scraping down the sides a few times.

Add the flour and mix on low until the dough comes together, about 30 seconds.

Scrape the sesame dough onto the matcha dough.

Using your hands, gently pat the dough so it fits on top of the matcha dough in an even layer.

ORIGINAL DESIGN:

Shape the dough: Transfer the dough to the fridge to chill for about 30 minutes to make it easier to work with.

Remove the dough and cut it into 4 equal strips with matcha dough on the bottom and sesame dough on top.

Lay one strip on a large piece of parchment paper, matcha side down.

Stack another strip on top of the first, so that from the side you see four strips, alternating colors.

Press the strips together lightly to adhere.

Using the parchment, roll the striped dough into a log that is about 8 inches long.

Repeat with the remaining dough.

Wrap the logs in plastic wrap and transfer to the fridge to chill until firm, 4 hours.

(Prepared dough can be rolled, wrapped in plastic wrap and frozen up to 3 months in advance. Thaw in the refrigerator, slice and bake according to the recipe.)

When ready to bake, heat oven to 350 degrees.

As the oven heats, take out one log of dough and let it warm up a little on the counter.

This helps create clean cuts.

Line 2 baking sheets with parchment paper.

Slice the cookies about ¼-inch thick, trimming off the rough ends of each log.

Place them about 2 inches apart on the baking sheets and bake, rotating the trays halfway through, until the edges are lightly golden, 13 to 15 minutes.

Repeat as needed with any remaining dough.

Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.