Crisp & Buttery Tahini Shortbread

This melt-in-your-mouth shortbread uses sesame paste (tahini) and a modest amount of sugar to create a uniquely nutty, caramelized, and crunchy biscuit. Managing the butter temperature is key to success: ensure the butter is softened to a creamy texture (pommade) rather than melted, and keep the shaped dough chilled in the refrigerator before baking.

Ingredients

• 125g butter (softened to pommade consistency)
• 30g to 70g white granulated sugar
• 75g tahini (sesame paste)
• 1 large egg
• 200g all-purpose flour (T45 or standard pastry flour)
• 3g baking powder
• Optional toppings: chocolate chips, sesame seeds, or coarse sea salt

Directions

1. Combine Wet Ingredients: In a medium mixing bowl, thoroughly whisk together the egg, sugar, and tahini until completely smooth.
2. Cream the Butter: Ensure the butter is warmed to a "pommade" texture—soft and pliable, but not melted liquid.
3. Aerate the Base: Incorporate the softened butter into the egg and tahini mixture, beating well until light and slightly airy.
4. Fold in Flour: Slowly sift and add the flour to the mixture, stirring gently so the dough remains smooth and homogenous.
5. Add Leavening: Gently mix in the baking powder until fully distributed.
6. Chill and Shape: Form the dough into discs or sliceable logs, cover, and rest in the refrigerator for at least 1 hour until chilled and firm.
7. Bake: Slice or shape the cold shortbread pieces and bake in a preheated oven at 180°C (350°F) for 12 to 15 minutes until edges are golden and caramelized.
8. Serve: Allow the shortbread to cool completely to reach full crunchiness. Perfect paired with hot tea or coffee.