Ingredients: 165g plain flour ½ tsp bicarbonate of soda ½ tsp baking powder 1 tsp crushed Maldon salt 110g unsalted butter, room temperature 110g Med Cuisine Black Tahini 100g dark brown sugar 100g caster sugar 1 large egg 1 egg yolk 1 tsp vanilla extract 100g chopped white chocolate White and black sesame seeds for rolling Instructions: Prepare Dry Ingredients: In a bowl, whisk together the flour, bicarbonate of soda, baking powder, and salt. Set aside. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the whisk attachment, combine the butter, black tahini, dark brown sugar, and caster sugar. Beat on medium speed for about 5 minutes until light and fluffy. Incorporate Eggs and Vanilla: Reduce the mixer speed to low and add the egg, egg yolk, and vanilla extract. Continue to mix until fully incorporated. Combine with Dry Ingredients: With the mixer still on low, gradually add the dry ingredients, stopping occasionally to scrape down the sides of the bowl. Add Chocolate: Once the dry ingredients are incorporated, fold in the chopped white chocolate. Transfer the dough to a clean bowl. Chill the Dough: Cover the bowl with cling film and refrigerate for a few hours, until the dough is firm enough to handle. Form Cookies: Once chilled, form the dough into balls and roll each in a mixture of white and black sesame seeds. Second Chill: Arrange the cookie balls on a tray lined with parchment paper, cover with cling film, and refrigerate overnight. Baking: Preheat the oven to 160°C (320°F). Line baking trays with parchment paper. Place the chilled cookie balls on the trays, spaced well apart to allow for spreading. Bake for about 15 minutes, or until the edges are just set. Cooling: Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked Black Tahini and White Chocolate Cookies!
