Caramelised Honey and Tahini Cookies

• honey↗150g g
• salted butter↗150g g

  cut into cubes

• dark brown soft sugar↗75g g
• granulated sugar↗75g g
• tahini↗100g g
• egg↗1

  plus 1 yolk

• plain flour↗250g g
• baking soda↗¼ tsp tsp
• sea salt↗1 tsp tsp

  crumbs

• mixed black and white sesame seeds1 tbsp tbsp

Step-by-step instructions

1. 1

   Bring the honey to a boil in a small saucepan over medium‑high heat. Boil for 5 minutes until it darkens and develops a nutty aroma – don’t worry if it looks quite dark, it adds flavor. Briefly whisk, then remove from heat and gently whisk in the butter until it melts. Transfer to a heat‑proof bowl and let cool.

2. 2

   Add both sugars, tahini, the egg and the yolk to the bowl with the honey mixture, then beat until combined. In a separate bowl mix the flour and the soda, then gradually pour the wet ingredients into the dry and mix until a dough forms. Chill for 3 hours or overnight.

3. 3

   Preheat the oven to 180°C/160°C with convection/gas 4 and line two baking trays with parchment. Shape the dough into 18 equal balls (weigh for accuracy if desired – each about 45 g), place them on the trays about 5 cm apart. Gently press the tops with the back of a spoon, then sprinkle with sea‑salt crumbs and sesame seeds and bake for 10‑12 minutes.

4. 4

   Lightly tap the tray on the work surface to flatten the cookies slightly. Let cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to three days.