With the festive season comes plenty of baking and, this year, we’re adding an unlikely ingredient into a baked treat: tahini. As you’ve probably noticed, we are suckers for this Middle Eastern pantry staple and aim to sneak it into our dishes wherever possible. Case in point? This classic cookie dough, the flavor of which is completely elevated with the addition of our favorite spice. The sesame seed-based paste brings with it delicious salty and creamy notes along with an oh-so-perfect chewy texture – essentially everything we adore in a cookie. Feel free to add in nuts of your choice or, even better, chunks of dark chocolate.
- 1¼ cup flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 7 tbsp unsalted butter, room temperature
- 1 egg
- ½ cup caster sugar
- ¼ cup dark-brown sugar
- 1 tsp vanilla extract
- ½ cup tahini
In a bowl, combine the flour, baking soda, baking powder, and salt.
In a separate bowl, either by hand or with an electric mixer, beat the butter, egg, caster sugar, dark-brown sugar, vanilla extract, and tahini until smooth.
Add the flour mixture into the wet ingredients, and mix until combined and a doughy consistency is reached.
Chill the dough for 30 minutes in the refrigerator. In the meantime, preheat the oven to 176°C/348°F and line a baking tray with parchment paper.
After the dough has chilled, form the cookies into round balls using a small ice cream scoop or tablespoon, and place them on the lined baking tray. Bake for 12 to 14 minutes until the edges are slightly golden. Let the cookies cool completely on the baking sheet before removing.
Noreen Wasti is the creator of Noni’s Place, a food and lifestyle website.