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Honey tahini cookies

Honey tahini cookies in a jar

Honey tahini cookies

Name: Honey tahini cookies
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: Makes 20-25
Cuisine: Jewish
Ingredients: 125g butter softened; 75g honey; 75g golden caster sugar; 1 tsp vanilla extract; ½ tsp ground cinnamon; 90ml tahini (not roasted); 225g plain flour; 5g baking powder; 50-60g sesame seeds (regular or a mixture of black and white)

Victoria Prever

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Makes 20-25

Easy

Prep: 10 mins

Cook: 18 mins

plus 1 hr chilling

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Make these honey halva cookies for Rosh Hashanah – the Jewish New Year in September. The nutty sesame flavour of tahini goes perfectly with honey and cinnamon

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

125g butter

softened
75g honey
75g golden caster sugar
1 tsp vanilla extract
½ tsp ground cinnamon
90ml tahini

(not roasted)
225g plain flour
5g baking powder
50-60g sesame seeds

(regular or a mixture of black and white)

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Nutrition: Per serving (25)

kcal128
fat8g
saturates3g
carbs12g
sugars5g
fibre1g
protein2g
salt0.2g

Method

step 1

Beat the butter, honey and sugar together using an electric whisk or in a stand mixer until light and fluffy. Add the vanilla, cinnamon, ¼ tsp sea salt and the tahini, and beat until smooth.
step 2

Mix the flour and baking powder together in a separate bowl, then add to the wet mixture. Mix at low speed or by hand until it starts to come together into a soft dough – it will be a little sticky. Cover and chill for at least 1 hr until firm.
step 3

Heat the oven to 180C/160C fan/gas 4. Pour the sesame seeds into a shallow dish and line two large baking sheets with baking parchment. Roll the dough into walnut-sized balls, about 25g each. Roll in the sesame seeds to coat, then arrange, well spaced apart, on the baking sheets. Bake for 18-20 mins until deep golden. Cool on the baking sheets for 10 mins – they will be crumbly while warm – then transfer to a wire rack to cool completely.

Recipe from Good Food magazine, September 2023

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