Tahini cookies sprinkled with raw sugar and sesame seeds

Step 1/7

• ⅛ tbsp flaxseed (ground)
• ⅜ tbsp water (hot)

• bowl

Begin by mixing the ground linseeds (flaxseeds) with the hot water. Let sit for about 10 minutes in the fridge until it becomes gelatinous.

Step 2/7

• 18¾ g flour
• ⅛ tsp baking powder
• ⅛ tsp baking soda
• ⅛ tsp salt

• bowl (large)

Mix the flour (plus 2 tbsp), baking powder, bicarbonate of soda (baking soda) and vanilla salt or salt in a large bowl. Set aside.

Step 3/7

• 25 g tahini
• 6¼ g white miso paste
• 15 g raw sugar
• 15 g brown sugar
• ½ tbsp water
• ⅛ tbsp vanilla extract

• stand mixer with paddle

Using a stand mixer or hand-held electric whisk, whip up the (well-stirred) tahini (plus 2 tbsp), miso and sugars (the mixture is quite thick). Stir in the water, followed by the vanilla extract and linseed (flaxseed) mixture. Add the flour mixture. Stir just until it comes together.

Step 4/7

• airtight container

Transfer the dough to an airtight container and refrigerate for at least 2 hours.

Step 5/7

• oven
• baking sheet
• parchment paper

When ready to bake, preheat the oven to 180°C fan (350°F/Gas 4) and line a baking sheet with parchment.

Step 6/7

• 2½ g sesame seeds
• 2½ g raw sugar

• bowl

Combine the sesame seeds and sugar for dredging. With a tablespoon, dredge small balls of dough into the sesame/sugar mixture. Place on the lined baking sheet 4cm (1 1/2in) apart and, with the heel of your hand, flatten them slightly.

Step 7/7

• wire rack

Bake in the preheated oven for 11–12 minutes, or until golden. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy your meal!