140 grams unsalted butter
175 grams light brown sugar
110 grams tahini (or try our black sesame paste to make a dramatic cookie!)
1 tsp vanilla extract
150 grams AP flour (or sub Spelt Flour for a denser cookie!)
100 grams whole wheat flour
½ tsp baking soda
½ tsp salt
½ tsp baking powder
Zest of 1 lemon
2 tbsp lemon marmalade
2 tbsp chopped skins of preserved lemons
Optional: 50 grams chopped high quality white chocolate
4 tbsp sesame seeds
4 tbsp raw sugar
In a stand mixer, cream the butter with the sugar until light and fluffy. Once combined and the egg and mix until just combined. Follow with the tahini and remaining ingredients and mix well to form a smooth dough. Chill the dough in the fridge for 20 minutes to set a little before shaping into 16 balls.
Preheat your oven to 350 F. Before baking, roll the cookies in the sesame and sugar mixture. Place cookies on a a silicone baking mat or use parchment to line your baking sheet. Leave at least 2-3 inches between cookies because they will spread. Bake for 8 minutes, rotate the tray and bake for an additional 4-5 minutes until the cookies flatten and get a nice light golden color. Remove from the oven and place on cooling rack. Enjoy!
Recipe adapted from Honey & Co., photo by Julia Street.