December 5, 2018

Tahini Shortbread

Recipe: Kristen Eppich

Prep Time: 30 minutes

Total Time: 3 hours

An intoxicating, nutty aroma will fill your kitchen when you bake this recipe. Dried rose petals (edible, of course) add a touch of elegance, making this shortbread ideal for a hostess gift or cookie exchange.

Tahini separates naturally as it sits in a container, so be sure to give it a good stir before using. You’ll find edible dried rose petals at specialty spice stores or at most Middle Eastern markets.



  • 10 tbsp unsalted butter, at room temperature
  • 3⁄4 cup icing sugar
  • 1 cup tahini, stirred
  • 1 1⁄2 cups all-purpose flour, plus more for dusting
  • 1⁄2 cup rice flour
  • 1 tsp kosher salt


  • 1 1⁄2 cups icing sugar
  • 2 tbsp water
  • 1⁄2 cup edible dried rose petals


Yield: Makes 24 cookies

Make Dough

  1. In bowl of stand mixer fitted with paddle attachment, cream butter with icing sugar and tahini on medium-low speed. Mix until smooth and creamy, about 2 minutes. Add flours and salt, and mix on low until dough is smooth and fluffy.
  2. Turn out onto lightly floured surface (dough will be sticky) and divide in half.
  3. Sprinkle piece of parchment paper with all-purpose flour and place first portion on top. Press dough into 1⁄2 inch-thick circle, about 7 inches in diameter. Lift parchment paper onto baking sheet. Repeat with second portion of dough.
  4. Place baking sheet in refrigerator and chill for at least 4 hours, or overnight, until dough is very firm.

Bake Shortbread

  1. Arrange rack in lower third of oven and preheat to 350°F. Line another baking sheet with parchment paper.
  2. With knife, slice each disc down the center, then cut each half into 6 equal wedges. Arrange wedges on parchment-lined baking sheet, about 1 inch apart. Bake until firm, light golden around the edges and very aromatic, about 25 minutes. Cool completely on baking sheet.

Decorate Shortbread

  1. Stir icing sugar with water, adjusting as needed to reach a consistency thick enough to adhere to shortbread wedges. Spread icing over top of each wedge, then sprinkle with dried rose petals. Set on wire rack until icing has hardened.

Stacey Brandford


House & Home November 2018


Emma Reddington