Everyday recipes, explained simply.

Salted Tahini Cookies

Chewy middles, crisp edges and a nutty, salty finish.

By The Food Gene Updated

  • Under an hour
  • Beginner
  • Vegetarian
Prep
10 mins
Cook
11 mins
Rest or rise
30 mins
Makes
16 cookies
Level
Beginner
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Sesame-coated cookies on a wooden table

Tahini works like peanut butter here, but softer and more savoury.

Chilling the dough for 30 minutes gives thicker, chewier cookies.

Ingredients

Makes 16 cookies

Method

  1. Cream

    Beat the butter and sugar for 2 minutes until fluffy.

    Timer: 2:00

  2. Mix

    Beat in the tahini and egg, then stir in the flour and bicarb.

  3. Chill

    Roll into 16 balls and chill for 30 minutes. Heat the oven to 180°C (160°C fan) and line two trays.

    Timer: 30:00

  4. Bake

    Space the balls well apart on the trays. Bake for 11 minutes. Sprinkle with the flaky salt while warm.

    Timer: 11:00

Questions about this recipe

My tahini has separated. Is it still fine?

Yes. The oil rises to the top. Stir it well until smooth before weighing.