While coming up with fun-kitchen projects, I am turning to my well-overstocked pantry and actually looking at what I have. I’m not sure if it’s because I’m trying to use everything up we have to really clear the clutter with my new 2013 “clear the clutter” attitude, or if it’s because I’m really cheap- I’m thinking it’s the latter more then the former. Anywho- after checking in the pantry for what was available for use, the sesame seeds, and oranges stuck in my head. They seemed to be a natural combination and invariably that is the combo I went with.
This recipe is a derivation from the my Nan’s shortbreads/ lemon poppyseed cookies. They are super simple and quick, and the dough can be held in the fridge or freezer so you can be ready for fresh baked cookies anytime, like any good icebox cookie. The flavor combination is a little different for main-stream cookie eaters, but isn’t daunting enough to scare anyone off (I think…).
Orange Sesame Shortbreads
This would look super-funkadelic if you used a few black sesame seeds mixed in with the white…they weren’t in my pantry….
225 g butter, room temperature
10 ml sesame oil
100 g white sugar
3 g salt
zest of 1 orange
68 g cornstarch
210 g all-purpose flour, sifted if necessary
30 g white sesame seeds
extra sesame seeds
Cream butter, sesame oil and sugar until light and fluffy- about 5 minutes on medium high speed, with a paddle attachment attached to you mixer. You can use a mixer or your arm, it’s up to you… Add remaining ingredients (at low speed) just until everything is incorporated and no flour pockets at the bottom of the bowl. Roll into 2 logs, and roll logs in extra sesame seeds. Wrap well in plastic wrap. Refrigerate for 4 hours or overnight.
Preheat oven to 350F and have 2 parchment lined baking sheets ready. Remove plastic wrap and slice dough 1/8 inch thick. They can be thicker, but just make sure they are all the same thickness to bake them all evenly. These cookies don’t spread very much, so they can be placed fairly close together. Let them cool, keep them in a sealed container or bag for up to 1 month.