Triple-Sesame Tea Cakes

Updated June 4, 2024

Overview

A classic shortbread-inspired tea cake elevated by a triple sesame experience—rich with tahini, toasted sesame oil, and a crunchy sesame seed coating. Perfect for pairing with tea or as a sweet ending to a festive meal, these treats balance buttery richness with nutty, toasty notes. Total Time: 30 minutes | Servings: ~18–20 small cakes

Ingredients

For the Cakes:

  • ¾ cup (185g) unsalted butter, softened to room temperature

  • ¾ cup (150g) granulated sugar

  • ½ cup (120g) tahini (sesame paste)

  • 1 teaspoon toasted sesame oil

  • 2 cups (256g) all-purpose flour (spooned and leveled)

  • 1 teaspoon baking powder

  • Pinch of fine sea salt

  • ½ cup (60g) sesame seeds (white or black, for coating)

Preparation Instructions

Step 1: Cream the Butter, Sugar, and Tahini

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and mixing bowl), combine the softened butter, granulated sugar, tahini, and toasted sesame oil. Beat at medium speed until light and fluffy, about 5 minutes. The mixture should appear pale and airy, with sugar fully dissolved and ingredients well incorporated.

Step 2: Combine Dry Ingredients and Integrate

In a medium bowl, whisk together the all-purpose flour, baking powder, and fine salt until evenly blended. With the mixer running on low speed, gradually add the dry flour mixture to the wet ingredients. Mix until just combined—avoid overmixing, as this can develop gluten and result in a denser texture. If the dough feels overly sticky, gently knead it by hand for 5–10 seconds to form a cohesive ball.

Step 3: Shape and Coat with Sesame Seeds

Pour the sesame seeds into a small shallow bowl. Using slightly dampened hands (to help seeds adhere), portion the dough into walnut-sized pieces (approximately 15–20g each). Roll each piece into a smooth ball, then gently press it into the sesame seeds to coat all sides. Pro Tip: For a more uniform look and even baking, lightly flatten the ball into a 1-inch disk before placing it on the prepared baking sheet, spacing them 2 inches apart to allow room for spreading.

Step 4: Bake Until Golden

Bake the tea cakes for 18–22 minutes, rotating the baking sheet halfway through, until the edges are lightly golden and the tops are just set. Avoid overbaking, as this will dry out the texture. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chef’s Tips & User Feedback

Texture and Substitutions

  • Wholewheat Flour Note: This recipe is optimized for all-purpose flour. Wholewheat flour may alter the tender, crumbly texture; for experimentation, substitute 1 ½ cups wholewheat flour with 1 cup all-purpose flour + ½ cup cornstarch to maintain lightness.

  • Sesame Variations: For enhanced visual appeal and flavor depth, use black sesame seeds instead of white; they add a richer, more complex nuttiness.

User Insights

  • Adhesion: Sesame seeds may need gentle pressing to adhere—lightly dampen the dough ball or your fingertips if seeds slip off during coating.

  • Fluffier Dough: If mixing by hand, add flour gradually with a wooden spoon, then use one hand to gently scrunch the dough into a cohesive mass (as the dough comes together, it will naturally smooth).

  • Freezing: These freeze beautifully! Wrap cooled cakes individually in parchment paper and store in airtight containers for up to 3 months.

Culinary Pairings

Perfect with oolong or green tea for tea ceremonies, or as a sweet ending to a festive meal (e.g., Chinese Thanksgiving, as noted by a user). The "shortbread with a sesame twist" is addictive—freeze extras to savor later without guilt!

Enjoy these crunchy, nutty tea cakes, crafted with precision and rich in traditional flavor.