Tahini & white chocolate cookies
Fill your biscuit tin with these sweet and nutty cookies.
MAKES 18 20 PREP 15 mins plus overnight chilling COOK 30 mins EASY V ❄ unbaked dough only
125g salted butter, softened 125ml tahini
100g golden caster sugar 100g light brown muscovado sugar 2 eggs
1 tsp vanilla extract
175g plain lour
¾ tsp bicarbonate of soda 150g white chocolate,
roughly chopped
1 tbsp black sesame seeds
1 Beat the butter and tahini until soft and combined in a stand mixer or using an electric whisk. Tip in the sugars and beat again until light and fluy, about 5 mins. Crack in the eggs, one by one, beating well after each addition. Mix in the vanilla, flour and bicarbonate of soda until no pockets of flour remain. Stir in the chocolate, then cover the bowl and chill overnight (for at least 18 hrs). Will keep chilled for up to three days. Or, roll into a log or balls and freeze for up to three months.
2 Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Roll the dough into cherry-tomato-sized balls, about 50g each. Arrange on the baking trays, spaced well apart, and press down on each one lightly with the palm of your hand to flatten them slightly. Sprinkle over the sesame seeds and a pinch of sea salt flakes. Bake for 12-14 mins until the edges are golden and set, and the middle is still gooey. Leave to cool completely on the trays before serving. Will keep in an airtight container for three days.
PER SERVING (20) 209 kcals • fat 12g • saturates 5g • carbs 21g • sugars 14g • ibre 1g • protein 4g • salt 0.3g