Black Sesame Earl Grey Shortbread

Ingredients

Equipment Needed

• •Stand mixer or hand mixer
• •Spice grinder or mortar and pestle
• •Sharp chef's knife
• •Two rimmed baking sheets
• •Parchment paper
• •Wire cooling rack
• •Plastic wrap

Instructions

1. 1

   Grind the tea

   Place the Earl Grey tea leaves in a spice grinder or mortar and pestle. Grind to a fine powder, almost like matcha in texture. You'll see the bergamot-infused oils releasing as you work. The kitchen should smell faintly of citrus and black tea. Set aside.

   A clean coffee grinder dedicated to spices works beautifully here. If using a mortar and pestle, work in small batches for a finer result.
2. 2

   Cream butter and sugar

   In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter on medium speed until smooth and slightly lightened, about 1 minute. Add the powdered sugar and fine sea salt. Beat on low until combined, then increase to medium and mix until fluffy, about 2 minutes. Scrape down the bowl. The mixture should be pale and hold soft peaks when you lift the paddle.

   Cool room temperature means the butter yields slightly to pressure but doesn't look greasy or slumped. About 65°F is ideal. Too warm and your cookies will spread; too cold and the dough won't come together properly.
3. 3

   Add sesame and flavorings

   Add the black sesame paste, ground Earl Grey tea, and vanilla extract to the butter mixture. Beat on medium until fully incorporated and the dough takes on a dramatic gray-purple hue, about 1 minute. The color will deepen further as the sesame seeds are added. Don't be alarmed by the unusual appearance. This is precisely what you want.

4. 4

   Incorporate flour and seeds

   Add the flour all at once. Mix on the lowest speed just until the flour is absorbed and no dry streaks remain. Overworking develops gluten, which makes tough shortbread. Stop the mixer the moment it comes together. Add the black sesame seeds and pulse briefly, or fold them in by hand with a spatula, distributing them evenly throughout the charcoal-colored dough.

5. 5

   Shape the dough logs

   Turn the dough out onto a clean work surface. Divide it in half. Working with one portion at a time, shape each into a log about 7 inches long and 1.5 inches in diameter. The dough will be soft but workable. Roll each log in additional black sesame seeds, pressing gently so they adhere to the surface. Wrap each log tightly in plastic wrap, twisting the ends like a candy wrapper to maintain the round shape.

   For perfectly round cookies, place the wrapped logs inside empty paper towel tubes, sliced lengthwise, while they chill. This prevents flat bottoms.
6. 6

   Chill thoroughly

   Refrigerate the dough logs for at least 2 hours, or until completely firm. The dough should feel solid when you press it. This step is not optional. Soft dough won't slice cleanly and the cookies will spread too much in the oven. For make-ahead convenience, the logs can be frozen for up to 3 months at this stage.

7. 7

   Prepare for baking

   Position racks in the upper and lower thirds of your oven. Heat to 325°F (165°C). Line two baking sheets with parchment paper. Remove one dough log from the refrigerator. Let it sit for 5 minutes if it's extremely firm. This brief rest prevents the dough from cracking as you slice.

8. 8

   Slice and arrange

   Using a sharp knife, slice the log into rounds roughly 1/3-inch thick. Rotate the log a quarter turn after every few slices to maintain the round shape. Arrange the rounds on prepared baking sheets, spacing them 1 inch apart. These cookies don't spread much, but they need air circulation for even baking. Repeat with the second log.

9. 9

   Bake until set

   Bake for 16 to 18 minutes, rotating the pans between racks and front to back at the halfway point. The cookies are done when the edges are just barely firm and the tops look matte and dry. You won't see much color change given the dark dough, so watch for that matte finish and slightly firm edges. They will firm up significantly as they cool.

   Underbaked shortbread tastes raw and doughy. Overbaked shortbread loses its tender snap. Check at 16 minutes. If the cookies still look glossy on top, give them another minute or two.
10. 10

    Finish and cool

    Remove the pans from the oven. While the cookies are still warm, sprinkle each with a few flakes of flaky sea salt. The salt will adhere as the cookies cool. Let them rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. As they cool, the butter sets and that characteristic shortbread snap develops. Resist the urge to taste until they're fully cooled. The flavor and texture improve dramatically.

Chef Tips

• •Seek out Japanese or Korean black sesame paste from an Asian grocery. It's made from roasted unhulled sesame seeds and has a more intense, nuttier flavor than Middle Eastern tahini made from hulled seeds. The color should be nearly black, not gray.
• •Use a quality loose-leaf Earl Grey with real bergamot oil, not artificial flavoring. You can taste the difference. The tea should smell intensely floral and citrusy when you open the tin.
• •These cookies belong in a cookie tin layered between sheets of parchment paper. They keep beautifully for up to two weeks at room temperature or one month frozen. Their flavor actually deepens after a day or two.
• •For gift-giving, package these in a single layer in a clear box or tin where their dramatic color can be appreciated. A few loose sesame seeds scattered around adds to the presentation.
• •Pair with a cup of the same Earl Grey tea you used in the recipe. The bergamot notes will sing in harmony.

Advance Preparation

• •Dough logs can be refrigerated for up to 5 days before slicing and baking. Wrap tightly to prevent drying.
• •Frozen dough logs keep for up to 3 months. Slice directly from frozen, adding 1 to 2 minutes to baking time.
• •Baked cookies store in an airtight container at room temperature for 2 weeks, or freeze for up to 1 month.
• •For holiday baking, make and freeze the dough logs in early December. Slice and bake fresh batches throughout the season.

Frequently Asked Questions

Nutrition Information

1 serving (about 36g)