Tahini Redux

Those chocolate tahini cookies from yesterday were so good, I’m using  up the end of the jar of tahini to make more!

I’ve only got about 100ml of tahini left, so some changes are needed. Plus I was planning to use honey in yesterday’s batch, as my Flavor Bible says that’s a good flavour match, but I forgot! Also I’m going to use white sugar, rather than golden, for extra crunch (the molasses in the golden version makes things chewier). Finally I’m doubling the baking powder in the hope of getting more cracking (I hope that’s not too much!).

So… taking all that into account, my recipe is:

  • 130g plain flour
  • 3 tbsp cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 120g unsalted butter, at room temperature
  • 75g white granulated sugar
  • 60ml honey
  • 100ml well-stirred tahini
  • 1 teaspoon vanilla extract
  • Sesame seeds for covering

And as mentioned yesterday, 16 minutes cooking time at 160C fan, turning half way through.


So they didn’t crack more… so the extra baking powder didn’t do what I wanted :( They are slightly crispier, so the white sugar worked :) The texture isn’t as much like halva, but the honey flavour really works. I can’t decide which batch I like better!


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