Honey tahini cookies

• butter↗125g g

  softened

• honey↗75g g
• golden caster sugar↗75g g
• vanilla extract↗1 tsp tsp
• ground cinnamon↗½ tsp tsp
• tahini↗90ml ml

  (not roasted)

• plain flour↗225g g
• baking powder↗5g g
• sesame seeds↗50-60g g

  (regular or a mixture of black and white)

Step-by-step instructions

1. 1

   Beat the butter, honey and sugar together using an electric whisk or in a stand mixer until light and fluffy. Add the vanilla, cinnamon, ¼ tsp sea salt and the tahini, and beat until smooth.

2. 2

   Mix the flour and baking powder together in a separate bowl, then add to the wet mixture. Mix at low speed or by hand until it starts to come together into a soft dough – it will be a little sticky. Cover and chill for at least 1 hr until firm.

3. 3

   Heat the oven to 180C/160C fan/gas 4. Pour the sesame seeds into a shallow dish and line two large baking sheets with baking parchment. Roll the dough into walnut-sized balls, about 25g each. Roll in the sesame seeds to coat, then arrange, well spaced apart, on the baking sheets. Bake for 18-20 mins until deep golden. Cool on the baking sheets for 10 mins – they will be crumbly while warm – then transfer to a wire rack to cool completely.