Tahini honey cookies
Makes: 15
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Tahini honey cookies
The high fat content of tahini gives these little cookies an addictively fudgy texture. Perfect with a cup of strong Turkish coffee.
Makes: 15
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
192Kcal
Fat
11gr
Saturates
4gr
Carbs
19gr
Sugars
9gr
Fibre
1gr
Protein
4gr
Salt
0.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 100g soft salted butter
- 100g light brown sugar
- 2 tbsp clear honey
- 100g tahini, stirred
- 1 medium egg yolk
- 200g plain flour
- ½ tsp bicarbonate of soda
- 2 tbsp sesame seeds
Step by step
To store
The cookies will keep well in an airtight container for up to 1 week.
- Line 2 large baking trays with baking paper. Beat the butter, sugar, honey and tahini together, then add the egg yolk and continue to beat until well combined. Add the flour and bicarb and fold in until just combined, taking care not to overwork.
- Put the sesame seeds in a shallow bowl. Divide the dough into 15 balls and dip the top of each dough ball in the sesame seeds, pressing firmly so that the seeds adhere to the top. Place on the baking tray, sesame tops facing upwards, then chill in the fridge for 30 minutes to 1 hour.
- Preheat the oven to 180°C, fan 160°C, gas 4. Bake the cookies for 16 minutes or until golden. Remove from the oven and leave to cool for 5 minutes on the tray, before transferring to a wire rack to cool completely.
