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This easy black sesame shortbread is buttery, nutty, and melt-in-your-mouth delicious. No mixer required and just the right amount of sweetness!
There’s something about the flavor of black sesame seeds that always brings me back to my childhood. Growing up, they often appeared in all kinds of Asian desserts—sweet soups, sticky rice balls, steamed buns, and even ice cream. The deep, nutty aroma of toasted black sesame is so comforting and nostalgic to me.
So when I had the idea to make a black sesame shortbread, I knew it would be special—and let me tell you, it did not disappoint. This is probably one of the tastiest and easiest shortbreads I’ve ever made. The result? A buttery, crumbly shortbread that practically melts in your mouth. The toasted sesame adds wonderful nuttiness, and the tahini deepens that flavor even more. It’s not too sweet (which I really like), and that light sprinkle of sugar on top gives it a subtle crunch. My family couldn’t stop eating these!
Why You’ll Like This Recipe
- No mixer needed. Melted butter makes this shortbread quick and fuss-free.
- Perfectly buttery and crumbly. That signature melt-in-the-mouth texture every shortbread should have.
- Nutty and fragrant. Toasted black sesame and tahini bring depth and warmth to the flavor.
- Not too sweet. Balanced and sophisticated, perfect with tea or coffee.
- Make-ahead friendly. The dough can chill overnight so you can bake fresh anytime.
Ingredients and Substitutions
- Black sesame seeds: Toast them to bring out their nutty aroma. You can also use white sesame seeds if you prefer a lighter flavor.
- Unsalted butter: Gives that rich, buttery taste. If using salted butter, omit the added salt.
- Tahini: Stir it well before using—it adds extra nuttiness and a smooth texture.
- All-purpose flour: The foundation of the shortbread.
- Powdered sugar: For a fine, tender crumb.
- Fine sea salt: Enhances all the flavors.
- Granulated sugar: Optional, for sprinkling on top to give a subtle crunch.
Frequently Asked Questions
- Can I use black sesame powder instead of grinding whole black sesame seeds?
Yes, you can! Just make sure to use unsweetened black sesame powder (not instant drink mix). If using store-bought powder, you can skip the toasting step, though freshly ground toasted sesame seeds give a deeper, nuttier flavor. Just note that the black sesame powder will turn the cookie grayish in color - Why do we bake shortbread cookies at a low temperature and for much longer than most recipes do?
This gentle bake allows the fat to melt gradually, giving you that signature tender, melt-in-your-mouth texture. If you bake them hotter or faster, they’ll spread too much and lose that delicate crumb. - What if I don’t have tahini?
You can substitute it with almond butter or peanut butter, though the flavor will be different. - Do I have to chill the dough?
Yes. It’s a must! Chilling helps the shortbread hold its shape while baking and improves the texture. If you skip this step, the cookies will spread too much. - How do I know when the shortbread is done baking?
Look for a light golden color around the edges and a slightly firm top. They’ll still feel soft right out of the oven but will crisp up as they cool. - Can I make the dough ahead of time?
Definitely. You can chill the dough up to 2 days in advance or freeze it for up to 1 month. Slice and bake straight from the fridge, or let frozen dough soften slightly before cutting. - Can I dip or drizzle them with chocolate?
Definitely! A drizzle or half-dip in dark or white chocolate complements the nutty black sesame flavor beautifully. Sprinkle extra toasted sesame seeds before the chocolate sets for a nice texture and look.
Storage
Store cooled shortbread in an airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 2 months. Thaw at room temperature before serving.
This black sesame shortbread has all the buttery, crumbly goodness of classic shortbread, with a fun Asian-inspired twist. The toasted sesame and tahini give it such a unique depth of flavor—it’s nutty, aromatic, and just sweet enough. It’s one of those recipes that feels fancy but is unbelievably simple to make. Perfect with tea, coffee, or just as a cozy afternoon treat.
Easy Black Sesame Shortbread
Ingredients
- 35 g toasted black sesame seeds
- 142 g unsalted butter
- 80 g tahini well-stirred
- 180 g all-purpose flour
- 75 g powdered sugar
- ½ tsp fine sea salt
- Granulated sugar for sprinkling
Instructions
- Put the black sesame seeds on a dry pan and toast over medium-low heat until fragrant, about 5 minutes or so. Remove from the pan and let them cool down
- To the same pan, add butter and let it melt, then let it cool down
- If you have a mortar and pestle, crush the sesame seeds. This helps to release some flavor. If you don't, you can put them in a spice grinder and crush them. They don't have to be crushed completely, some may still be whole, and some partially broken
Prepare the dough:
- Transfer the melted butter to a mixing bowl. Give a tahini a very good stir because it tends to separate. Add tahini to the melted butter and stir to combine.
- Combine all-purpose flour, powdered sugar, salt and black sesame seeds in a large mixing bowl
- Add the melted butter and tahini mixture into the bowl.
- Use a spatula to combine until you get an evenly combined dough
- Place the dough on a piece of parchment paper, large enough for a large baking pan. Shape the dough into about 8 x 8 inches square, about 1/2 an inch thick. I use a bench scraper and my hands to help me shape the dough. If you are really obssessed with getting it perfectly squared corner to corner, you can line a 8 x 8 inch square pan and press the dough onto the pan
- Use the tines of the fork to poke the dough all over
- Place this in the fridge for at least 1 hour or overnight. If doing overnight, cover the dough with a plastic wrap
Baking:
- When you are ready to bake, preheat the oven to 325 F (160 C) for conventional oven. If using a convection oven, lower the temperature by 20 F/15 C.
- Use a sharp knife to cut the chilled dough into 16 squares and sprinkle with some granulated sugar on top (you can skip if you prefer, but I think it adds a nice texture)
- Arrange them on a baking pan lined with parchment paper, about 2 inches apart.
- Sprinkle some sugar on top if you choose to
- Bake for 30 minutes or until the shortbreads are golden brown
Cool down:
- Let them cool down on the pan completely
