these shortbread where really tasty, i love black sesame seeds and they go really well with citrus like lemon and kumquats.
i found the kumquats in selfridges food hall in London when i visited for the day on Saturday and had to buy them, i also got lots of other weird exotic fruit to try out like mangosteen, custard apple and granadillo , that is my new favourite place to visit in London. i got the poppy from there too i was glad i got it home on the coach in one piece.
i also visited borough market while i was there which is a food market selling every thing you can think of from mushrooms, jam and fruit to meat.
its quite away for me to go just for the day (5 hours coach trip each way) i left a 5 am and got home gone midnight. it took me all of sunday to get over it lol. my feet were killing me from all the walking but i have to admit i would do it every week if i could, i just love london.
240g 2 cups plain flour (swap 4 tbsp for corn flour)
220g 1 cup room temperature unsalted butter
60g ½ cup caster sugar
5 heaped tbsp black sesame
zest of half a lemon
4 kumquats sliced, 4 chopped into small chunks
1 tsp vanilla extract
5 tbsp dessicated coconut
Preheat the oven to 160c 320f
in a food processor add the black sesame seeds and whizz to break up or use pestle and mortar, then add sugar and flour
measure out two cups them remove 4 tbsp of the flour and replace with corn flour,
add into the processor with the coconut and butter and vanilla and mix until it comes into a ball
tip out onto work top, fold in the chopped kumquats and lemon zest.
line a tin and press dough into it in a rectangle, slice into fingers and then push a sliced kumquat into each one.
bake for 30 minutes
mix 2 tbsp coconut milk with icing sugar until you get a thick glaze then drizzle over the shortbread
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