Caramelised honey and tahini cookies on a wire rack

Caramelised honey and tahini cookies

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(1 ratings)

Prep: 20 mins Cook: 10 mins plus at least 3 hrs chilling


Makes 18

Use up that jar of sesame paste in the back of your cupboard to bake these decadent honey and tahini biscuits. They’re sweet, salty and totally addictive

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal217
  • fat11g
  • saturates5g
  • carbs25g
  • sugars14g
  • fibre1g
  • protein3g
  • salt0.5g


  • 150g honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 150g salted butter, cubed



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 75g dark brown soft sugar
  • 75g caster sugar
  • 100g tahini



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • 1 large egg, plus 1 large yolk



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 250g plain flour
  • ¼ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tsp sea salt flakes
  • 1 tbsp mixed black & white sesame seeds


  1. Bring the honey to a boil in a small pan set over a medium-high heat. Boil for 5 mins until it has darkened and smells nutty – don’t worry if it looks quite dark, this will add flavour. Whisk briefly, then remove from the heat and carefully whisk in the butter until melted. Transfer to a heatproof bowl and leave to cool.

  2. Tip both the sugars, tahini, egg and yolk into the bowl with the honey mix, then beat to combine. In a separate bowl, mix the flour and bicarb together, then gradually pour the wet ingredients into the dry and mix until it comes together into a dough. Chill for 3 hrs, or overnight.

  3. Heat the oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Roll the dough into 18 even balls (weigh for accuracy, if you like – they should be around 45g each), and arrange on the trays spaced 5cm apart. Gently press down with the back of a spoon to slightly flatten the tops, then sprinkle over the sea salt flakes and sesame seeds and bake for 10-12 mins.

  4. Tap the tray on a work surface to slightly flatten the cookies. Leave to cool on the trays for 10 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for up to three days.

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Comments, questions and tips

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tanith place's picture
tanith place
21st Jul, 2020
Lovely cookies! I made them a little bit smaller, 30g each. Baked for 10 minutes and they worked fab!
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