We have some tahini in the fridge that needs using, and lots of white sesame seeds, so what better way than cookies!?
I’m starting with this recipe, but replacing some of the flour with cocoa powder to give a nice colour for the sesame seeds to contrast with.
- 130g plain flour
- ~3 tbsp cocoa powder (was planning two… but ended up using the end of the tub…)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 120g unsalted butter, at room temperature
- 100g golden caster sugar
- 125ml well-stirred tahini
- 1 teaspoon vanilla extract
- sesame seeds for covering
Whisk together flour, baking powder, cocoa powder and salt in a medium bowl.
Beat butter and sugar in a large bowl using an electric mixer on high speed until light and fluffy, about 3 minutes. Add the tahini and vanilla and beat to combine.
Reduce speed to low and add flour. Mix until just combined. Scoop 1 tbsp portions and roll ~24 balls (28 in my case… and a little bit might have got eaten :). Roll balls in sesame seeds to coat. Place rolled balls on lined baking sheets. Chill while you turn the oven to 160C fan.
Bake cookies for 14 minutes, rotating halfway through, until puffed and starting to crack. Well… after 14 minutes mine were just stating to crack, so I gave them a couple of extra minutes, and I think they could have taken more as they weren’t that cracked. If I did them again I’d do them for 16 minutes before checking.