Sesame Honey Cookies
by Emelia Jackson, featured in Some Of My Best Friends Are Cookies Published by Murdoch BooksIntroduction
The fun, floral aroma from the baked honey (which caramelises in the oven and transforms into something magical) with the nutty, almost savoury hum of the sesame tahini is a delightful combination. This is a simple drop cookie that’s been amped up with some seriously moreish, adult flavours. These are great with a strong coffee, and also make the perfect vehicle for an ice-cream sandwich.
The fun, floral aroma from the baked honey (which caramelises in the oven and transforms into something magical) with the nutty, almost savoury hum of the sesame tahini is a delightful combination. This is a simple drop cookie that’s been amped up with some seriously moreish, adult flavours. These are great with a strong coffee, and also make the perfect vehicle for an ice-cream sandwich.
Ingredients
Makes: 32
- 125 grams unsalted butter
- 130 grams tahini
- 100 grams caster sugar
- 100 grams honey
- 1 egg
- 160 grams plain flour
- ¼ teaspoon bicarbonate of soda
- ½ teaspoon salt
- sesame seeds (for rolling)
- 4½ ounces unsalted butter
- 4½ ounces tahini
- 3½ ounces superfine sugar
- 3½ ounces honey
- 1 egg
- 5½ ounces all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- sesame seeds (for rolling)
Method
Sesame Honey Cookies is a guest recipe by Emelia Jackson so we are not able to answer questions regarding this recipe
- Preheat the oven to 180°C (350°F) fan-forced. Line two baking trays with baking paper or silicone baking mats.
- Using an electric mixer fitted with the paddle attachment, cream the butter, tahini, sugar and honey until lightly aerated, around 2–3 minutes. Add the egg and mix to combine. Add the flour, bicarbonate of soda and salt and mix until just combined.
- Put the sesame seeds in a bowl. Using a cookie scoop, scoop 20g (¾ oz) balls of the mixture directly into the sesame seeds and roll to completely cover with the seeds. (This is more of a batter than a dough — the seeds add crunch and make the unbaked cookies easier to handle.) Place the balls on the baking trays, allowing plenty of room for spreading.
- Bake the cookies for 14-15 minutes or until golden brown at the edges. Allow them to cool for 10 minutes on the trays before transferring to a wire rack to cool completely.
- Preheat the oven to 180°C (350°F) fan-forced. Line two baking trays with baking paper or silicone baking mats.
- Using an electric mixer fitted with the paddle attachment, cream the butter, tahini, sugar and honey until lightly aerated, around 2–3 minutes. Add the egg and mix to combine. Add the flour, baking soda and salt and mix until just combined.
- Put the sesame seeds in a bowl. Using a cookie scoop, scoop 20g (¾ oz) balls of the mixture directly into the sesame seeds and roll to completely cover with the seeds. (This is more of a batter than a dough — the seeds add crunch and make the unbaked cookies easier to handle.) Place the balls on the baking trays, allowing plenty of room for spreading.
- Bake the cookies for 14-15 minutes or until golden brown at the edges. Allow them to cool for 10 minutes on the trays before transferring to a wire rack to cool completely.
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What 1 Other has said
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Posted by Pepperbento on 10th November 2024
Show more commentsI made these cookies and they were rather nice, quite a subtle flavour but sweet and savoury as expected. Some notes though, on 180oc fan my first batch came out way too brown after just 12 minutes, when I turned my oven down to 160oc the next lot came out perfect in 15 minutes so I think it should probably be 160oc fan. As for using an ice cream scoop, mine held 60 grams not 20, I also found the batter too runny to get a good ball out of rolled in the seeds so I used heaped teaspoons to achieve the 20 grams and sprinkled on the seeds when on the baking tray which worked much better. Hope this helps someone.