I’ve been intrigued by tahini for a while now. Commonly used in Middle Eastern cookery, tahini is a paste made up of ground sesame seeds. It has an oily texture – as many ground seeds and nuts do – and resembles peanut butter. I spotted a jar of tahini at the supermarket and chucked it in the trolley, not really thinking twice about how I would use it! I had already planned a Middle Eastern feast for dinner tonight, and was looking around the kitchen to see what I could put together for dessert. I’m not generally a fan of ME desserts as they often use very sweet and fragrant flavours, e.g. rosewater. I noticed the tahini and came up with this recipe – hope you like it! I plan to serve them warmed up with some ice cream.
2 tbsp tahini (heaped)
2 tbsp unsalted butter, softened
2 tbsp dark muscovado sugar
1 x large egg
200g plain flour
1/4 tsp bicarbonate soda
1/4 tsp baking powder
80g white chocolate chips
sesame seeds, to sprinkle
makes 9 large cookies
- pre-heat the oven to 200ºc. line a baking tray with non-stick baking paper.
- in a large bowl attached to a free standing mixer, combine the tahini and softened butter. beat in the muscovado sugar until fully combined.
- next, beat in the egg until the mixture is fluffy.
- keep the dough mixing, and gradually add the flour, bicarbonate soda and baking flour. you should be left with a thick and sticky cookie dough.
- lastly, mix through the white chocolate chips evenly.
- roll the mixture into 9 balls (roughly the size of golf balls) and place on the lined baking tray. gently squash down the top of each cookie slightly with the back of a spoon, and sprinkle the sesame seeds evenly over the cookies.
- pop the cookies in the oven for 12-15 minutes. once cooked, set aside on a wire rack to cool.