- 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, 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
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.
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.
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.
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.