Sablé Texture

Sablé biscuits require minimal gluten development for tender, crumbly texture, but adding sesame seeds creates mixing challenges. Toast seeds until fragrant but not dark to avoid bitter flavors. Pulse with flour rather than grinding completely - some texture is desirable. Cream butter and sugar thoroughly for lightness, then add wet ingredients before gently folding in flour mixture. The tahini enhances sesame flavor while adding richness that keeps biscuits tender. Stop mixing immediately when flour disappears to prevent tough results. Proper chilling firms the dough for clean slicing and prevents spreading during baking, maintaining the delicate shortbread-like texture.