Make these impressive tahini cookies, then check out more delicious cookie recipes such as these classic chocolate chip cookies.
These tahini cookies were created by Edd Kimber, the first Great British Bake Off winner and one of the UK’s best-loved bakers. Edd says… “These soft cookies were created because I was introduced to black tahini, similar to the tahini we all know and love, but made with black sesame seeds. It has a deeper and slightly more bitter flavour that I thought would be a great pairing for white chocolate.
The cookie base is made with the tahini, and a little cocoa to intensify the colour, and the filling is a simple white chocolate ganache which I infuse with cardamom (although that’s an optional extra). The combination of white chocolate, cardamom and tahini is a joy, and I would encourage you to try it. To create as flavourful a cookie as possible, I also included wholemeal rye flour, which is one of my go-to ingredients that I use as a flavour enhancer. Rye also happens to be the perfect partner when it comes to chocolate.”
What is black tahini?
Black tahini is a little less common than traditional tahini (this recipe will work with the latter but the colour won’t be as dramatic) but it’s worth trying. The flavour is deeper, more intensely sesame but with a little added bitterness. I think its more robust flavour makes it a perfect choice for baking and it can stand up to other flavours and not disappear into the background. It’s available online and from Middle Eastern shops. The one I use is from Belazu.