Ingredient

Unsalted Butter 85g

Sea salt 1g

Sugar 42g

Baking Powder 145g

Black Sesame 25g

Unsalted Butter 40g

White Chocolate 30g

Cream Cheese 80g

Mold size 55×35mm

Bake 170°C/347°F 13-15 minutes

Making

1. First make black sesame biscuits, mix softened unsalted butter, add sea salt and sugar and mix well.

2. Sift low-gluten flour into a bowl, add roasted black sesame seeds, cut into small pieces, mix well, and then knead with your hands into a ball.

3. Place on baking paper, roll to 3mm thin, refrigerate for 1 hour, cut out the desired size using a mold, place on a baking tray and bake.

4. Repeat step 3 for remaining dough, let cool after baking.

5. Make the cream cheese filling, beat the unsalted butter and melted white chocolate together, then add the cream cheese batch by batch and beat well.

6. Put in the ice cream bag, press the black sesame balls on top, cover with another piece and put in the fridge!