Sesame milk chocolate shortbread from One Tin Bakes Easy: Foolproof Cakes, Traybakes, Bars and Bites from Gluten-free to Vegan and Beyond (page 86) by Edd Kimber

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • AndieEats on July 13, 2023

    Used regular dairy butter, a mixture of roasted black and white sesame seeds, and semi-sweet chocolate chips. The dough was very dry and didn't come together, needing another tablespoon of melted butter mixed in. Didn't have time to temper the chocolate for a better finish. Very crisp texture once cooled and a little crumbly.

  • Astrid5555 on May 20, 2022

    Used regular butter and dark chocolate and did not cut the dough before baking. I made only half a recipe and pressed the dough into a parchment paper lined 8x8 tin, froze it for 10 minutes before baking and cut it right after baking while still soft. The cookies crisped up perfectly afterwards. I also tempered the chocolate before dipping the cookies into it but realize of course that tempering is not something you would have your audience do in a cookbook which has the word Easy in the title.

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