Tahini Cookies

It’s my middle class guilt. It’s why I need to bake cookies routinely once every two weeks. Every two weeks, a middle-aged lady would wake up early, travel to my house on the dot to scrub, mop and clean. No matter how late the night before or how early the day of, I would attempt to bake my guilt away so I could give her some homemade treats on top of her salary.
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It is sheer laziness, I know, but she’s marvelous. What she does in two hours my boyfriend and I do in five hours combined. And you know what, the feeling of coming home after she’s finished her services is that of pure bliss and gratitude, and few things in life give me that feeling. Therefore she is worth every penny out of my meager salary and deserves homemade cookies on top of that so she knows I care and adore her.

So last time I made these tahini cookies from Bon Appetit. These are those crumbly, melt in the mouth kind of cookies. Make sure they are small, don’t turn them into massive portions as they would be cloyingly rich. It’s a Bon Appetit recipe so obviously they’re good – imagine a grown up, earthy peanut butter cookie. If you don’t keep tahini as a staple ingredient in your house, well, you should, as that paste deserves to feature heavily in your day to day meals.

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Recipe from Bon Appetit
Ingredients
1 cup (125g) plain flour
1/2 cup (60g) toasted pine nuts
1/3 cup (40g) icing sugar
1/3 cup (85g) tahini
1/4 cup (55g) butter, room temperature
pinch of salt
2 tbsp sesame seeds
2 tbsp demerara sugar

Method
Preheat oven to 350F/180C and line a baking sheet with baking paper.

In a food processor, add flour, pine nuts, icing sugar, tahini, butter and salt. Pulse until a dough forms a ball around the blade,

Mix black sesame seeds and demerara sugar in a small bowl. Form dough into small 2cm balls and roll in sesame seed mixture. Place them on the lined baking tray and flatten slightly. Bake cookies until lightly golden, 20–25 minutes.

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