When it comes to baking, I definitely notice trends on Instagram, and a couple of months back it seemed to be Chocolate and Tahini Brownies. I sadly missed out on that trend, but I will definitely be sharing my own recipe for them at some point. In the meantime though, I wanted to share with you these Honey & Tahini Biscuits which also seem to be growing in popularity.
As well as being visually delightful, these biscuits are ridiculously moreish and you’d be a fool to think you’re only going to want to eat one. No longer just a paste you use to make hummus or other savoury recipes, tahini adds a deeply roasted sesame flavour that some people liken to peanut butter.
Balancing surprisingly well with sweet recipes like this, it’s just another reason to jump on the tahini bandwagon. You’ll want to ensure you are buying a quality brand to avoid a bitterness that comes with cheaper brands. Fortunately, with so many uses for it, many supermarkets are now stocking the quality brands that are creamy in texture and nutty in flavour.
Along with the flavour, I’m definitely here for the texture as well. Baked just right, you will end up with a crisp outer shell adorned with sesame seeds and chewy middle that holds its own when served with a fresh cup of coffee. So, what are you waiting for? Although I made this particular batch with honey, you can substitute it for maple syrup which adds an even richer flavour.
However you make them, I’d love to see your attempt. So tag @thisboywillbake or hashtag #thisboywillbake and I will let you know my thoughts.
Tahini & Honey Cookies
- 200 g plain flour
- 50 g ground almonds
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 170 g unsalted butter, room temperature
- 170 g caster sugar
- 3 tbsp honey or maple syrup
- 190 g tahini paste
- 80 g toasted sesame seeds
- Preheat the oven to 160C and line two baking trays with parchment paper.
- Add the flour, ground almonds, baking powder and salt to a medium bowl and combine.
- Using a stand or handheld mixer on medium speed, beat the butter, sugar and honey in a large bowl until light and fluffy. Beat in the tahini before adding the dry ingredients in 2 batches, beating after each addition until fully combined.
- Place the sesame seeds in a small bowl, and using a teaspoon, scoop out a small amount of the dough. Roll the dough in between your hands into a small ball, before rolling in the sesame seeds. Place on the prepared baking tray and repeat with the remaining dough, spacing about 2" apart.
- Bake the cookies in the preheated oven for about 13-15 minutes, rotating the baking sheets half-way through, until golden brown. Leave the cookies to cool before serving which will allow the outer shell to harden.
These are best enjoyed on the day of baking but will keep in an airtight container for 3-4 days.