These cookies were at a request from my eldest son and I have tried a few different versions and these were his favourite! He likes them as they are quite savoury in taste and not a really sugary cookie.
Tahini is a sesame seed paste often used in Middle Eastern cooking and can be used in baking. It makes a delicious cookie a bit like a peanut butter cookie but with a more savoury flavour.
Pre-heat the oven to 180 degrees centigrade (160 fan) and line 2 trays with baking parchment.
Put the butter, sugar and maple syrup in the bowl of a stand mixer and cream until light and fluffy.
Add the tahini and cream again until fully incorporated.
Then slowly add the plain flour and baking powder and mix until you can’t see the flour anymore.
Weigh the sesame seeds into a small bowl.
Take approx 25g of dough and roll into a ball then dip the top into the sesame seeds.
Then place on the prepared tray. You can probably fit about 6 cookies on each baking sheet. You will have to do several batches.
Bake for 16 minutes until the edges are slightly browned and they have cracked on the tops.
Leave to cool and set before moving to a wire cooling rack to cool completely.
Tahini Sesame Cookies
Sarah’s servings: 30 cookies
Sarah’s skill: Easy
Baking time: 16 minutes
Ingredients:
185g Soft unsalted butter
140g Golden caster sugar
40g Maple syrup
180g Tahini
300g Plain flour
1tsp Baking powder
40g Sesame seeds
Method:
Pre-heat the oven to 180 degrees centigrade (160 fan) and line 2 trays with baking parchment.
Put the butter, sugar and maple syrup in the bowl of a stand mixer and cream until light and fluffy.
Add the tahini and cream again until fully incorporated.
Then slowly add the plain flour and baking powder and mix until you can’t see the flour anymore.
Weigh the sesame seeds into a small bowl.
Take approx 25g of dough and roll into a ball then dip the top into the sesame seeds and then place on the prepared tray. You can probably fit about 6 cookies on each baking sheet. You will have to do several batches.
Bake for 16 minutes until the edges are slightly browned and they have cracked on the tops.
Leave to cool and set before moving to a wire cooling rack to cool completely.
Sarah’s extra slice……
If you don’t have maple syrup you could use golden syrup or honey as alternatives.
Comments