Tahini Cookies


moreish tea time favourite, a cross between halva and shortbread. great for kids and adults alike.


150g brown sugar
225g butter
150g tahini paste
½ tsp vanilla essence
2 tbsp greek yoghurt
400g flour
1½  tsp baking powder
A pinch of cinnamon/nutmeg
Sesame seeds to roll


Preheat the oven to 180 degrees / gas mark 6

Beat the butter and sugar together using an electric mixer until combined (don’t overbeat).

Add the tahini, vanilla and yoghurt.

Fold in the flour and dry spices, and work the dough just until it comes together nicely.

Knead lightly until smooth.

Shape the dough into a few long sausages, roll in the sesame seeds.

Wrap the dough in cling film, allow to chill in the fridge for up to 30mins or longer before baking. it also works well to cook the following day, or store in the freezer for a rainy day pick me up.  

Remove, cut into disks, place on a greased baking tray, bake for 10 to 15mins or until golden.

Transfer onto wire rack, cool before serving, or store in an airtight container.

Note: cookie dough can be frozen in rolls, wrapped in clingfilm, and pulled out when some instant magic is called for.

Nina Deely