Traditional Peach Shortbread Cookies
A crisp, buttery Chinese shortbread with a delicate sesame seed topping. This quick vegetarian version delivers that classic melt-in-your-mouth texture with minimal fuss.
Story
These golden shortbread cookies are pressed with a thumbprint in the center before baking, creating the characteristic凹痕 that holds the sesame seeds. The dough comes together in minutes and requires no chilling time.
Ingredients
cake flour
150g
corn oil
80g
powdered sugar
60g
whole egg
40g (or 20g egg + 20g water for lighter texture)
white sesame seeds
2 tablespoons
vegetable oil for brushing
optional
Instructions
1
Cream oil and sugar
Place corn oil and powdered sugar in a large bowl. Whisk vigorously until the mixture becomes light and fluffy, about 2-3 minutes.
2
Add egg mixture
Crack the egg into a small bowl and whisk. Pour into the oil-sugar mixture and stir until fully combined. For a lighter, more delicate cookie, use half the egg and replace the rest with an equal weight of water (about 20g each).
3
Fold in flour
Sift the cake flour directly into the wet ingredients. Using a spatula, fold gently until a soft dough forms. Avoid overmixing.
4
Shape and top
Divide the dough into 8 equal portions and roll into balls. Place on a parchment-lined baking sheet, spacing them apart. Lightly press the center of each ball with your thumb to create a shallow indent. Sprinkle sesame seeds generously into each depression.
5
Bake until golden
Preheat oven to 170°C (340°F). Bake for 18-20 minutes until the edges turn golden but the centers remain pale. The cookies will firm up as they cool. Let rest on the tray for 5 minutes before transferring to a wire rack.
