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Sesame Shortbreads

August 3, 2016



Remember those classic shortbread cookies that came in the blue tin? Well, these are just like those, only better, fresher, more delicious, and without any preservatives. Using just a hand full of ingredients and taking just a few hours time, you can get that classic taste we all love in the comfort of your own home. What could be better? Maybe watching Stranger Things on Netflix while eating them.


Sesame Shortbreads:
320g Flour
225g Butter, cut into cubes
100g Powdered sugar
2 Pinches of salt
1t Sesame oil

2T Toasted sesame seeds



Place all of the ingredients into a bowl, and using a pastry cutter or you fingers, combine the ingredients until they form a dough. Try not to over mix.

Separate the dough into four portions and roll each portion into even 1” logs. Wrap in plastic wrap or parchment paper and refrigerate 45 minutes – 1 hour, so the dough can firm up.  

Egg Wash and Sugar Rolling:

1 Egg, beaten w/ a dash of water.
2T Toasted sesame seeds

1/4C Sugar

Preheat your oven to 350F, 175C.

Mix the egg wash in one bowl and in another, mix the toasted sesame seeds with the sugar. After the dough is chilled, brush the egg wash onto the dough logs and coat in the sesame sugar. The easiest way is to make a line of sugar on a cutting board and roll the cylinders to coat.

Next, slice the logs into even ¼” rounds and place them on a parchment paper lined baking sheet. Bake until the cookies just begin to brown along the edges and turn golden on the bottoms, making sure to turn the baking sheet halfway through cooking to ensure even baking. Remove from the oven and cool before eating.



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