Similar to the likes of a shortbread cookie, these crumbly Black Sesame Pebble Cookies are sure to please your tastebuds! These are irresistible with an aroma and taste originating from grounded, toasted black sesame with a complementary buttery background!

Since toasted black sesames is a key ingredient for these Black Sesame Pebble Cookies, I included details in grounding them! Furthermore, certain baking supplies stores do sell the grounded version. However, if you own a food processor, get it handy!

While grounding is optional, it releases flavours from the sesame seed itself, making every bite so delightful!

Here’s a video recipe too to supplement the text recipe as a collaboration / joint effort with Okaimono! Do feel free to enquire if you are curious about their Langue de Chat Cookie Mould that I am using in this video!

Other notes included would be to work fast so that the butter would remain as solid and to give a nice crumbly finish! Furthermore, should you not have a mould, you can do it shortbread style by shaping it into a log and slicing subsequently!

I believe I have shared enough and without further ado, the recipe! Regardless, feel free to contact me if you have more questions :)!

Black Sesame Pebble Cookies Recipe
by Javier Tan August-30-2020

These Black Sesame Pebble Cookies are crumbly, shortbread-styled with nutty and fragrant flavours from the toasted Black Sesame!


  • 1/2 Cup or 115g of Unsalted Butter, Cold and Chopped into Cubes
  • 1 and 1/2 Cup or 185g of All-Purpose Flour
  • 1/2 Teaspoon or 5g of Milk Powder
  • 1/3 Cup or 70g of Granulated Sugar
  • 1/4 Teaspoon or 1.4g of Salt
  • 1 Large Egg, Weighing 60g
  • 1/3 Cup to 1/2 Cup or 45 to 70g of Black Sesame


  1. Toast the black sesame seeds on medium-low heat (stovetop, frying pan) for 3-5 mins until you smell a nutty fragrance. Leave to cool after.
  2. Once cooled, process the black sesame for 3 minutes or until it is of a powder consistency.
  3. Combine and mix together all the dry ingredients: Flour, Milk Powder, Sugar, Salt and Black Sesame.
  4. Slice in the unsalted butter using a pastry blender or a food processor until it forms pea-sized crumbs (refer to video). Refrigerate for 10 mins if the butter melts too fast.
  5. Add in the egg and combine using a spatula or hands until it forms a ball of dough (if using template) or form a log shape using parchment paper.
  6. Leave to cool for 30 minutes. It can be refrigerated after cooling for up to a week.
  7. Meanwhile, preheat your oven to 180 degrees C.
  8. Portion 8g of dough if using the circular template (or 10g for the bear template) and spread the dough. If slicing using a log, cut into thickness of no more than 1 cm if you like your cookies thin and crisp!
  9. Then, bake for about 10-12 minutes or until it is lightly browned at the sides.
  10. Leave to cool for 30 minutes before serving or storing!  I like to eat mine after it is stored overnight as the flavour of the sesame gets even stronger with storage!


  • Prep time: 10 mins
  • Cook time: 40 mins
  • Total time: 50 mins
  • Yield: Approx. 40 Nutty Black Sesame Pebble Cookeis!


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store at room temperature for up to a week in an airtight container.
  3. If storing the raw dough in the fridge or freezer (up to a week), seal it in plastic wrap or an airtight container.
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan