From the kitchen

Tahini cookies with sesame seeds

Name: Tahini cookies with sesame seeds
Prep time: 15 min
Total time: 30 min
Yield: ± 16 cookies
Cuisine: Middle Eastern
Ingredients: 150 g Bayaz Tahin (stone-ground tahini), well stirred; 100 g sugar; 1 egg; 130 g flour; 1 tsp baking powder; 1 tsp vanilla extract; A pinch of salt; 3 tbsp sesame seeds, for rolling

30 min ± 16 cookies

In these cookies, tahini does what butter usually does — and adds a deep, nutty flavour that plain butter cookies can only dream of. One bowl, no mixer, thirty minutes including baking.

Preparation

Preheat the oven to 180 °C and line a baking tray with baking paper.
Whisk the tahini, sugar, egg and vanilla into a smooth paste.
Fold in the flour, baking powder and salt — stop as soon as no dry flour is visible.
Roll into 16 balls, roll them through the sesame seeds and place on the tray with space between them. Press each ball slightly flat.
Bake for 11–13 minutes until the edges are golden and the tops are crackled. The centres should still look soft.
Let them firm up on the tray for 10 minutes — they set as they cool.

Tip: For a Kurdish touch, press a date half into the centre of each cookie before baking.

Made with Bayaz Tahin — Every recipe here is made with our stone-ground tahini from Amedi — 100% sesame, since 1948. View the product