Dark Rye And Sesame Brown Butter Shortbread
Cacennau Brau Menyn Brown Rhyg Tywyll a Sesame
These crumbly, nutty biscuits are perfect with a cup of strong coffee, or alongside a scoop of ice cream. We like the contrast of black sesame seeds alongside white, but if you can only find white ones, use those instead, or try adding poppy seeds. The dough makes enough biscuits to feed a crowd, so we sometimes freeze half to cook another time. We like to make these with Castle Dairies Halen Môn Salted Butter. Delicious, creamy and crunchy from our Pure Sea Salt harvested right here in Anglesey.
Ingredients
- For the biscuits 250g Castle Dairies Halen Môn salted butter, at room temperature
- 125g caster sugar
- 200g dark rye flour
- 160g plain flour
- 1 heaped tablespoon sesame seeds
- 1 medium organic egg
- For the coating
- 1 tablespoon black sesame seeds
- 2 tablespoons sesame seeds
- 1 tablespoon demerara sugar
- ½ teaspoon Pure Sea Salt
Method
- Preheat the oven to 180°c.
- Melt half of the butter in a small saucepan over a medium heat until it turns brown and smells nutty. It will foam initially, before the bubbles clear and the butter becomes fragrant. Pour into a bowl to cool. Beat the remaining butter and sugar together with an electric whisk in a mixing bowl until pale and fluffy. In three stages, add both flours and the brown butter, mixing until no dry spots are visible between each addition. Stir in the egg and sesame seeds and mix to combine.
- Divide the dough in two and place each half in the centre of a piece of cling film. Use the cling film to shape each dough half into a log, about 25cm long. Twist the ends to seal, then transfer the dough to the fridge to chill for an hour.
- Mix the ingredients for the coating together in a bowl then pour onto a tray.
- Roll one chilled dough log to coat the outside with the seed mixture, then cut into 1cm rounds.
- Place each round on a parchment – lined baking sheet, leaving about 1cm between each round.
- Bake in batches in the oven for 25 minutes until deep golden and firm.
