Buttery Raisin and Sesame Shortbread Sticks

Shortbread cookies are a classic treat that never fails to bring comfort with their rich, buttery texture and crumbly goodness. Adding raisins and sesame seeds to this traditional recipe enhances the flavor, making these shortbread sticks a delightful snack for any occasion. Perfect for tea time, gifting, or simply indulging in, this recipe is both straightforward and rewarding.

Ingredients

To make these delicious shortbread sticks, you’ll need:

For the dough:

• 2 cups (250 g) of all-purpose flour
• 1/2 cup (60 g) of powdered sugar
• 1 cup (225 g) of unsalted butter, softened
• 1/4 teaspoon of salt
• 1 teaspoon of vanilla extract

For the add-ins:

• 1/2 cup (75 g) of raisins
• 1/4 cup (30 g) of toasted sesame seeds
• 1–2 tablespoons of milk (optional, for binding)

For topping:

• 1 tablespoon of sesame seeds
• A sprinkle of granulated sugar (optional)

Instructions

Step 1: Preparing the Ingredients

1. Soak the raisins: Place the raisins in a small bowl with warm water for about 10 minutes to plump them up. Drain and pat dry with a paper towel.
2. Toast the sesame seeds: In a dry skillet, lightly toast the sesame seeds over medium heat until golden and fragrant. Set aside to cool.

Step 2: Making the Dough

1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar together using an electric mixer until light and fluffy.
2. Add vanilla and salt: Mix in the vanilla extract and salt to enhance the flavor.
3. Incorporate the flour: Gradually add the all-purpose flour, mixing just until the dough begins to come together.
4. Add raisins and sesame seeds: Fold in the raisins and sesame seeds evenly. If the dough feels too crumbly, add 1–2 tablespoons of milk to bind it.

Step 3: Shaping the Shortbread Sticks

1. Roll out the dough: Place the dough on a lightly floured surface and roll it out into a rectangle about 1/2 inch (1.3 cm) thick.
2. Cut into sticks: Using a pizza cutter or sharp edge, slice the dough into uniform sticks, approximately 3 inches (7.5 cm) long and 1/2 inch (1.3 cm) wide.
3. Transfer to a baking sheet: Arrange the sticks on a baking sheet lined with parchment paper, leaving a small space between each.

Step 4: Topping and Baking

1. Add toppings: Sprinkle the sticks with additional sesame seeds and a light dusting of granulated sugar if desired.
2. Chill the dough: Refrigerate the tray of dough for 20–30 minutes to help the sticks maintain their shape during baking.
3. Bake: Preheat the oven to 325°F (165°C) and bake for 15–20 minutes or until the edges are lightly golden.

Tips for Success

1. Use quality butter: Since shortbread relies on butter for flavor, choose a high-quality unsalted variety.
2. Don’t overmix: Overworking the dough can result in tough cookies. Mix just until everything comes together.
3. Chill for precision: Chilling the dough before baking prevents spreading and ensures neat, crisp edges.

Serving Suggestions

These shortbread sticks pair wonderfully with a hot cup of tea or coffee. Serve them on a decorative platter for a gathering, or pack them into a tin for a thoughtful homemade gift.

Storage Instructions

• Room temperature: Store the shortbread sticks in an airtight container for up to 1 week.
• Freezing: Wrap the baked sticks tightly and freeze for up to 3 months. Let them thaw at room temperature before serving.

Variations

• Dried fruits: Substitute raisins with dried cranberries, apricots, or chopped dates for a twist.
• Flavor infusions: Add a touch of ground cinnamon or orange zest for additional aroma.
• Nuts: Sprinkle crushed almonds, pistachios, or walnuts alongside the sesame seeds for added crunch.

Making buttery raisin and sesame shortbread sticks is an enjoyable experience that yields a truly satisfying treat. These simple yet flavorful cookies are sure to become a staple in your baking repertoire. Whether for a festive occasion or an everyday snack, these shortbread sticks are bound to delight!