Tahini and Honey Cookies

16
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (53.7 g)
  • Calories 104.9
  • Total Fat - 2.8 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 56.5 mg
  • Sodium - 3051.5 mg
  • Total Carbohydrate - 17.7 g
  • Dietary Fiber - 1 g
  • Sugars - 11.4 g
  • Protein - 3.4 g
  • Calcium - 22.5 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.1 mg

Step 1

Using an electric mixer, beat butter and sugars until pale and creamy and then add egg and beat well to combine and now add oats and flours and stir with a wooden spoon to combine.

Step 2

Preheat oven to 190°C/170°C fan-forced.

Step 3

Line 2 baking trays with baking paper.

Step 4

Add tahini and honey to dough and stir to combine.

Step 5

Roll 2 level tablespoons of mixture into 16 balls and place onto prepared trays, allowing room for spreading and using the palm of your hand, slightly flatten to form a 5.5cm round and sprinkle with pepitas and sesame seeds and bake for 15 minutes, swapping trays after 10 minutes, or until light golden.

Step 6

Stand cookies on trays for 5 minutes and then transfer to a wire rack to cool.

Tips & Variations


No special items needed.

Related

Daily Inspiration

Delicious cookies and one I will definitely make again. Loved the idea of the tahini (which we love) and the honey. The cookies are a little sweet, but not overly so. Loved the addition of the pepitas and sesame seeds. The cookies do spread so make sure they are well separated. Nice and crunchy on the bottom and soft inside - perfect.

(2 Dec 2020)