tahini and white chocolate cookies

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.

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ingredients

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

method

  1. pre-heat the oven to 200ºc. line a baking tray with non-stick baking paper.
  2. in a large bowl attached to a free standing mixer, combine the tahini and softened butter. beat in the muscovado sugar until fully combined.
  3. next, beat in the egg until the mixture is fluffy.
  4. 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.
  5. lastly, mix through the white chocolate chips evenly.
  6. 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.
  7. pop the cookies in the oven for 12-15 minutes. once cooked, set aside on a wire rack to cool.
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