Tahini cookies sprinkled with raw sugar and sesame seeds

Tahini cookies sprinkled with raw sugar and sesame seeds

Based on 1 ratings
"I admit it. I am powerless over these cookies. Regardless of what you do, they bake up perfectly round! Then there's the sweet and salty, winey-miso-sesame flavour. Perfect! The dough can be stored in an airtight container in the fridge for up to 2 weeks. You can also freeze the dough. Shape the dough into mounds and open freeze. Once frozen, wrap airtight and freeze for up to 6 months. Bake from frozen: Preheat the oven as above and bake the cookies on a lined baking sheet for about 11–12 minutes, or until golden."

Difficulty

Easy 👌

Preparation

20 min

Baking

12 min

Resting

140 min

Ingredients

2Servings
tbsp
flaxseed (ground)
tbsp
water (hot)
18¾ g
flour
tsp
baking powder
tsp
baking soda
tsp
salt
25 g
tahini
g
white miso paste
15 g
raw sugar
15 g
brown sugar
½ tbsp
water
tbsp
vanilla extract
g
sesame seeds
g
raw sugar
MetricImperial

Utensils

2 bowls, bowl (large), stand mixer with paddle, airtight container, oven, baking sheet, parchment paper, wire rack

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How-To Videos

homemade-tahini

Homemade Tahini

homemade-vanilla-extract

Homemade vanilla extract

Nutrition per serving

Cal190
Fat8 g
Protein4 g
Carb27 g
  • Step 1/7

    • tbsp flaxseed (ground)
    • tbsp water (hot)
    • bowl

    Begin by mixing the ground linseeds (flaxseeds) with the hot water. Let sit for about 10 minutes in the fridge until it becomes gelatinous.

  • Step 2/7

    • 18¾ g flour
    • tsp baking powder
    • tsp baking soda
    • tsp salt
    • bowl (large)

    Mix the flour (plus 2 tbsp), baking powder, bicarbonate of soda (baking soda) and vanilla salt or salt in a large bowl. Set aside.

  • Step 3/7

    • 25 g tahini
    • g white miso paste
    • 15 g raw sugar
    • 15 g brown sugar
    • ½ tbsp water
    • tbsp vanilla extract
    • stand mixer with paddle

    Using a stand mixer or hand-held electric whisk, whip up the (well-stirred) tahini (plus 2 tbsp), miso and sugars (the mixture is quite thick). Stir in the water, followed by the vanilla extract and linseed (flaxseed) mixture. Add the flour mixture. Stir just until it comes together.

  • Step 4/7

    • airtight container

    Transfer the dough to an airtight container and refrigerate for at least 2 hours.

  • Step 5/7

    • oven
    • baking sheet
    • parchment paper

    When ready to bake, preheat the oven to 180°C fan (350°F/Gas 4) and line a baking sheet with parchment.

  • Step 6/7

    • g sesame seeds
    • g raw sugar
    • bowl

    Combine the sesame seeds and sugar for dredging. With a tablespoon, dredge small balls of dough into the sesame/sugar mixture. Place on the lined baking sheet 4cm (1 1/2in) apart and, with the heel of your hand, flatten them slightly.

  • Step 7/7

    • wire rack

    Bake in the preheated oven for 11–12 minutes, or until golden. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

  • Enjoy your meal!

    Tahini cookies sprinkled with raw sugar and sesame seeds

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