Dark rye and sesame brown butter shortbread
Makes about 48 biscuits
For the biscuits
- 250g salted butter (or 250g unsalted butter and ¾ teaspoon Pure Sea Salt), 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
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.
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.
Preheat the oven to 180°c.
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.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool. Allow to cool completely before transferring to a sealed container where they will keep for up to two weeks.
The dough can be frozen for up to 3 months and thawed for 30 minutes, before slicing and baking as above.
RECIPE + IMAGE: Anna Shepherd