“After cooking another recipe that used tahini, I found myself wondering what to do with the leftovers. Tahini has a real peanut butter vibe to it, so my mind immediately gravitated toward cookies. It would seem that great minds think alike, as after a few minutes trawling the net for inspiration I stumbled across a fantastic recipe by Yotam Ottolenghi for exactly that.
This recipe is an adaptation of Yotam’s, adding sweet cranberry, and the contrasting savory flavour of sesame seeds. They’re a little more grown up than your average cookie, though our 2-year-old daughter still ate three in a row. I think they really work, and may in fact be my new favourite biscuit – for now, anyway.”
Prep time: 15 minutes
Cooking time: 15 minutes
Serves: Makes around 20 cookies
100g golden caster sugar
150g salted butter
½ tsp vanilla extract
35g clotted cream
270g plain flour
Plain and roasted sesame seeds to dip the cookies in
Preheat the oven to 200C/180C fan.
Add the butter and sugar to a large mixing bowl and cream together with a wooden spoon. Don’t go overboard – they just need to be well mixed. Next, add the clotted cream, tahini and vanilla extract and mix again until all the ingredients have combined.
Gradually add the flour, stirring it into the mix before adding more. When all the flour has been used up you should be left with a loose dough. Finally, add the cranberries and continue to stir with a wooden spoon until they’re evenly distributed into the dough.
Take a couple of large baking trays and line them with baking parchment. Next, take 2 bowls and pour the white uncooked sesame seeds into one and the black roasted seeds into another.
Using your hands, take a blob of dough roughly the size of a large brussels sprout, and gently roll into a ball. Squish the ball with the palms of your hands into a fat disc and dip one side into one of the bowls of sesame seeds. Place onto the baking sheet, allowing a few inches between each cookie to give them room to spread. Repeat, alternating between the white and black sesame seeds until all the dough has been used up and the baking trays are full. As a final touch, sprinkle a little of the sumac over each cookie.
Place the trays in the oven and cook for 15 minutes until the edges of each cookie have just begun to turn golden. Allow to cool for at least 5 minutes before tucking in.