Caramelised honey and tahini cookies
Ingredients :
- 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 tbs sea salt flakes - 1 tbsp mixed black & white sesame seeds
Step 1 : Bring the honey to a boil in a small pan set over 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 .
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