Sesame Honey Cookies

by Emelia Jackson, featured in Some Of My Best Friends Are Cookies

Published by Murdoch Books

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Introduction

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.

As featured in

Some Of My Best Friends Are Cookies

Image of Emelia Jackson's Sesame Honey Cookies — Photo by Armelle Habib

Ingredients

Makes: 32

Metric Cups

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.