Dukkah Shortbread with Sesame Crust

Steps

1. 1

   Cream butter and sugar

   • In a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the softened butter and caster sugar together for 3–4 minutes on medium speed until pale, fluffy, and slightly increased in volume.
   • Scrape down the bowl once halfway through.
   • The mixture should be creamy and light, not grainy.

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   Ready when: Mixture is pale, fluffy, and increased in volume

   Tip: Do not skip the creaming step; it aerates the dough and gives shortbread its tender, crumbly texture.

2. 2

   Add egg yolk and vanilla

   • With the mixer running on medium speed, add the egg yolk and vanilla extract.
   • Beat for 30–45 seconds until fully incorporated.
   • Scrape down the bowl.
   • The mixture will look slightly looser but still combined.

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   Ready when: Egg yolk and vanilla are fully incorporated; no streaks visible

   Tip: Add the yolk slowly and don't overbeat, or the dough may become too soft and spread during baking.

3. 3

   Mix dry ingredients

   • In a small bowl, whisk together the all-purpose flour, cornstarch, dukkah spice blend, and sea salt.
   • Whisk for 10–15 seconds to distribute the dukkah evenly and break up any clumps.

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   Ready when: Dry ingredients are evenly combined and dukkah is dispersed throughout

   Tip: Sift the dukkah if it contains large nut pieces; this ensures even flavor throughout the dough.

4. 4

   Fold in dry ingredients

   • Remove the mixer bowl and add the dry ingredients.
   • Using a rubber spatula or wooden spoon, fold the dry mixture into the wet ingredients with gentle, sweeping strokes.
   • Mix until just combined—no flour streaks should remain, but do not overmix.
   • The dough should come together into a cohesive mass.

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   Ready when: No flour streaks visible; dough is just combined but not overworked

   Tip: Overmixing develops gluten and makes shortbread tough. Fold gently until ingredients just come together.

5. 5

   Press dough into pan

   • Transfer the dough to an 8×10-inch (20×25 cm) baking pan lined with parchment paper.
   • Using your fingers or the bottom of a flat measuring cup, gently and evenly press the dough into a uniform ¼-inch (6 mm) thickness, working from the center outward.
   • The surface should be smooth and even.

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   Ready when: Dough is evenly pressed into a uniform ¼-inch layer

   Tip: Chill the dough in the pan for 10–15 minutes before topping; this helps prevent the base from spreading.

6. 6

   Chill and score

   • Refrigerate the pressed dough for 10–15 minutes.
   • Remove from the refrigerator and, using a fork, lightly score the surface in a crosshatch or linear pattern (don't cut all the way through).
   • This makes the shortbread easier to break along these lines after baking.

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   Ready when: Dough is chilled and firm to the touch; lightly scored lines are visible

   Tip: Chilling is important for shortbread—it prevents spreading and helps achieve a crisp, crumbly texture.

7. 7

   Apply egg wash and sesame

   • Brush the entire surface of the chilled dough with the lightly beaten egg white.
   • Work quickly and use a pastry brush to apply an even, thin layer (about 2–3 seconds of brushing).
   • Immediately sprinkle the sesame seeds evenly over the wet surface, pressing gently with your fingertips so they adhere.
   • The sesame should cover the surface generously.

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   Ready when: Egg white is evenly brushed; sesame seeds are pressed into place and adhere

   Tip: Apply the egg wash thinly so it doesn't pool in corners. The sesame should stick immediately to the wet surface.

8. 8

   Bake until goldenOven 325°F / 165°C

   • Bake in a preheated 325°F (163°C) oven for 16–18 minutes.
   • The shortbread is done when the edges are light golden brown and the sesame seeds are fragrant and lightly toasted.
   • The center may look very slightly underdone (pale), but it will firm as it cools.
   • Do not overbake or the shortbread will be dry and brittle.

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   Ready when: Edges are light golden brown; sesame seeds are lightly toasted and fragrant; center is pale but not wet

   Tip: Shortbread continues to set as it cools. It should look slightly underdone in the center when you remove it; overbaking makes it dry.

9. 9

   Cool and cut

   • Remove the pan from the oven and place it on a wire rack.
   • Let the shortbread cool in the pan for 5 minutes, just until it's cool enough to handle but still slightly warm.
   • Using a sharp knife, cut along the scored lines to divide into 20 individual cookies (a 4×5 grid works well).
   • If the dough sticks, wipe the knife clean and try again.
   • Transfer the warm cookies to a wire rack to cool completely, about 10 minutes.

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   Ready when: Cookies are cut cleanly along the scored lines; edges are set and hold their shape

   Tip: Cut while still warm; once fully cooled, the shortbread will crack if you try to cut it.