Brown Butter, Sesame Seed Crusted Tahini Cookies



¾ cup room temperature butter
¾ cup caster sugar
½ cup tahini paste
1 egg
½ tsp salt
1 tsp baking powder
½ tsp baking soda
1 cup plain flour
¼ cup Supreme Sesame Seeds


First make brown butter; melt the butter in a light-colored saucepan over medium heat. Watch carefully as the butter melts, it will begin to foam. The color will turn from yellow to golden brown. Once you smell a nutty aroma, and butter has turned golden brown, remove from heat and transfer to a heatproof jug or bowl. Preheat oven to 175°c and line 2 baking sheets with parchment paper. Place sesame seeds on a plate and set aside. Sieve together plain flour, baking soda and baking powder and set aside. Once cooled measure out ½ cup of brown butter and transfer to a mixing bowl. Add sugar and using an electric mixer beat until light and fluffy. Scrape down the sides then beat in the egg and tahini. Add dry ingredients in 2 batches, folding using a spatula after each addition until fully combined. Scoop out using a tbsp measuring spoon and roll into balls. Roll the balls in the sesame seeds, then lightly flatten them and transfer them to lined baking sheets leaving 2 inch space between each cookie. Bake the cookies for about 8 minutes, until the bottoms are golden. Transfer the cookies to a rack and let cool before serving.

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