Sesame Shortbread

Step 1: In a food processor, pulse the flour, almond meal, sugar and salt until combined. Add the butter and pulse until the mixture forms large clumps.

Step 2: Turn the dough out on to a work surface and knead gently until it comes together. Divide the dough in half and press each half into a disk. Roll out each disk between two sheets of baking paper to ½cm thick. Slide the baking paper-covered disks on to a baking tray and freeze for at least one hour, until firm.

Step 3: Preheat the oven to 180C and line two large baking trays with baking paper. Working with one piece of dough at a time, peel off the top sheet of baking paper. Using a 3cm round biscuit cutter, stamp out the biscuits as close together as possible. Arrange the biscuits 2cm apart on the prepared baking trays. Lightly brush the biscuits with the egg and sprinkle with the black and white sesame seeds.

Step 4: Bake the sesame shortbreads for 17 to 20 minutes, until they are lightly browned; shift the baking trays from top to bottom and front to back halfway through. Let the biscuits cool on the baking trays for three minutes, then transfer them to a wire rack and let them cool completely. Store in an airtight container.

Step 5: To make ahead, the rolled-out frozen shortbread dough can be wrapped in plastic and kept frozen for up to two weeks. Thaw the dough slightly before using. The baked biscuits can be kept in an airtight container at room temperature for up to two days.