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Black sesame and matcha shortbread

Black Sesame Matcha Shortbread

Kachina @ Sweet Mouth Joy
Black sesame shortbread with a matcha chocolate dip. The smooth green tea coating perfectly complements the tahini biscuit - delicious!

Rate this recipe here:

5 from 6 votes
Prep Time 40 mins
Cook Time 10 mins
Chill Time 40 mins
Total Time 1 hr 30 mins
Course Dessert, Snack
Cuisine Fusion
Servings 23 biscuits



  • 170 g (¾ cups) unsalted butter
  • 70 g ( cups) golden caster sugar
  • 40 g (3 tablespoon) tahini (light, hulled)
  • 250 g (2 cups) plain/all-purpose flour
  • 40 g ( cups) cornstarch (cornflour in the UK)
  • 30 g ( cups) black sesame seeds

Matcha chocolate dip:



  • To toast the sesame seeds, put them in a non-stick pan over medium-low heat and stir every 30 seconds for 4 minutes. Tip these onto a large plate to cool.
  • Pre-heat oven: 195°C / 175°C (fan) / Gas Mark 5 ½ / 385°F
  • Cream together the butter, sugar and tahini until you get a smooth mixture.
  • Sieve in the flours, mixing until a dough starts to form.
  • Mix in the toasted sesame seeds until spread evenly throughout.
  • Briefly knead the dough together with your hands until your dough is smooth. Refrigerate for 15mins if it seems sticky.
  • Spread a little flour onto a clean work surface and your rolling pin, then roll out the dough until roughly ½ cm (¼ inch) thick.
  • Using a 3cm cookie cutter cut out as many biscuits as you can, re-rolling the trimmings and cutting again as necessary.
  • Place the biscuits on a baking sheet and poke 3-4 sets of holes using a fork into each biscuit, before baking for 8-10mins until lightly golden.
  • Allow the biscuits to cool on the tray for 10mins before transferring to a cooling rack, as they will be fragile when first leaving the oven.

Matcha chocolate dip:

  • Once the shortbread has cooled (roughly 15mins after baking), make the matcha chocolate dip. In a microwave (20 secs at a time) or over a double boiler, slowly melt the white chocolate in a bowl, stirring until smooth.
  • Sieve in the matcha powder and stir until smooth.
  • Dip one side of each shortbread into the liquid matcha chocolate, allowing the excess to drip off into the bowl before placing them on greaseproof paper on a flat surface.
  • Place the dipped biscuits into the fridge for the chocolate to set for 15mins.


Calories: 177kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 10mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Keyword Matcha, Sesame, Shortbread, Tahini, White Chocolate
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