The BBC Good Food logo
Caramelised honey and tahini cookies on a wire rack

Caramelised honey and tahini cookies

A star rating of 4.9 out of 5.8 ratingsRate
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 3 hrs chilling
  • Easy
  • 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

  • Freezable
  • Vegetarian
Nutrition: Per serving


  • 150g honey
  • 150g salted butter , cubed
  • 75g dark brown soft sugar
  • 75g caster sugar
  • 100g tahini
  • 1 large egg , plus 1 large yolk
  • 250g plain flour
  • ¼ tsp bicarbonate of soda
  • 1 tsp sea salt flakes
  • 1 tbsp mixed black & white sesame seeds


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.9 out of 5.8 ratings

Sponsored content