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Toasted Sesame Shortbread

Difficulté : Easy
Catégorie : Sweet
Cout : Low cost
For some time now, I have had a real passion for dry cookies. It never ceases to amaze me that with the simple variation of sugar/flour/butter in multiple proportions, you can make an infinite number of cakes. So I have fun varying the quantities and adding more unexpected elements. And when the result is what I expected, I publish it here. Believe me when I say that these little shortbreads are almost flaky with a middle eastern flavor! But you must not forget to not work the dough once the flour has been added, otherwise the cakes will be too hard! By following this method you will be really surprised! 

Recipe for “toasted sesame shortbread”:
-200g of soft butter
-150g brown sugar
-85g of toasted sesame seeds
-20g of egg yolk
-2 pinches of salt
-300g of flour
Place all ingredients except flour in a bowl.
Mix the ingredients to obtain a smooth cream.
Add the flour in one go.
Mix just enough to incorporate the flour, but no more. Roll the dough into a ball and place it on a piece of parchment paper. Flatten it slightly with the palm of your hand.
Place a second sheet of parchment paper and flatten it with a rolling pin to a thickness of one centimeter.
Let stand in a cool place for at least 30 minutes.
Preheat the oven to 180°C.
Cut out cookies with a cookie cutter or knife in the desired shape.
Place the shortbread on a baking sheet lined with parchment paper.
Bake for 18 minutes, watching the oven. Then let cool on a baking sheet.
Store them in an airtight box.

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