Tahini & cardamom cookies

nebowl(orpaninthiscase cookiesaremy am. oistahini,sotheseareat the top of my list of cookies to make. They come together quickly with a fun, while optional, sesame crust for extra texture. The flour component can be mixed and matched to use what you have. I like to make them gluten-free using ½ cup almond meal and ½ cup buckwheat flour. Cardamom is a slightly more obscure spice, but one I think deserves fanfare. I simply crack open 4-5 cardamom pods, tip the seeds into a mortar and pestle and grind into a powder. It is a strongly flavoured spice, so a small amount is all that is required (a suggested spice substitute is included in the recipe too .

PREP TIME 15 minutes + 30 minutes chilling COOK TIME 12-15 minutes // MAKES 15 cookies

100g butter

⁄ cup (50g) brown sugar, packed

1 tbsp honey

3 tbsp tahini

1 free-range egg

1 tsp vanilla extract

¼ tsp ground cardamom or mixed spice

1 cup (150g) flour (any combination – see recipe note) 3-4 tbsp sesame seeds (optional)

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Preheat the oven to 180°C (fan 160°C). Line an oven/cookie tray with baking paper.

In a medium-sized saucepan, melt the butter. Remove from the heat and add the sugar, honey, tahini, egg and vanilla extract. Mix to combine. Add the spice, flour and salt, continue mixing into a smooth dough. Place into the fridge to chill for 30 minutes – so to firm up the cookie dough for easier rolling, a step I don’t suggest missing.

If using, scatter the sesame seeds onto a plate. Shape the cookie dough into walnut-sized balls, rolling in sesame seeds if using, then arrange on the tray. Press each ball down gently with your fingers to shape. Bake for 12 minutes until golden, or if you like your cookies on the crisper side cook for 15 minutes.

Cool cookies on a rack. Store in a cookie tin or sealed container and consume within 5 days.