Tahini cookies recipe

These tahini cookies combine rich dark chocolate chips with the nutty flavour of tahini. This creates treats that have a complex and well-balanced flavour. 

Tahini paste is made from sesame seeds and is most commonly used to make hummus. It actually works really well in sweet dishes too - especially when paired with chocolate. To level up the flavour intensity, even more, we've used high-quality dark chocolate for the base. Chocolate made with 70% or more cocoa will naturally have a richer and more buttery texture, while not being too sweet. Perfect for an afternoon snack, these cookies pair perfectly with a double shot of espresso.

Ingredients

• 100g butter, softened
• 175g light brown soft sugar
• 60g tahini
• 1 free-range egg
• 200g plain flour
• 1tsp baking powder
• 4tbsp cocoa powder
• 100g dark chocolate chips or roughly chopped dark chocolate
• 100g sesame seeds

Method

1. In a large bowl, beat the butter and sugar until creamy, then gradually beat in the egg and the tahini. Sift the flour, baking powder and cocoa powder over the mixture and stir to combine, then mix in the chocolate chips. Once the dough comes together, tip out onto a clean surface and knead into a cylindrical log. Sprinkle the sesame seeds onto a chopping board and roll the dough so the seeds stick and cover the dough. When the edges are covered in seeds wrap in cling film and chill in the fridge for 30mins.
2. Preheat the oven to 180C. Remove the dough from the fridge and, using a sharp knife, cut it into 1cm disks. Place on a lined baking tray with a space between them.
3. Bake the cookies for 10-12mins until cooked through. Remove from the oven and allow to cool completely before serving.

Top tips for making tahini cookies:

If you want to make your cookies thicker in texture, make the tahini paste thicker. You can do this by combining lime juice and salt with the paste. To make the tahini paste thinner for a more crumbly biscuit, add three tablespoons of water.

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