These tahini and honey cookies are the perfect sophisticated treat to fill up an old-fashioned cookie jar (though it won’t be full for very long).

The tahini gives the cookies a delectable earthy, nutty taste. The honey pairs beautifully with the tahini to remove the edge of bitterness and provide just the right amount of sweetness.

The cookies are of the crunchy, lightly crumbly kind. This means that they make for a very good tea or coffee dipper, and keep well for several days in an airtight container. They also make an easy and beautiful gift, with their sesame seed rim.

This tahini cookie has a unique, distinctive flavour that is probably unlike anything you’ve ever tried. Enjoy!

How to Make these Tahini and Honey Cookies

You can make these tahini and honey cookies with a food processor, which is really quick, or by hand, which is almost as quick.

By food processor: combine the self-raising flour, salt, brown sugar, and butter in a food processor with a pastry cutter attachment. Process for about 20 seconds, or until a fine, crumbly mixture forms. Add the honey, tahini, and milk, and process just until combined. That’s it!

By hand: combine the self-raising flour, salt, brown sugar, and butter in a bowl. Use a pastry cutter or your fingertips to incorporate the butter until a fine, crumbly mixture forms. Add the honey, tahini, and milk, and mix just until combined.

Once your dough is ready, form it into a ball, wrap it in clingfilm, and pop it into the fridge for an hour or so. This will firm up the butter so that the cookies spread less, and help accentuate the beautiful tahini and honey flavours.

Next, divide the cooled dough into two, and roll it into two long logs, about 2-3cm in diameter. 

For a pretty, fancy-looking touch, sprinkle some sesame seeds onto the countertop and roll your ‘logs’ in them, coating them well. 

Finally, using a sharp knife, cut little coins about 1 cm thick from your ‘logs’. Easiest way ever to shape your cookies, right? Place the ‘coins’ about 2cm apart on your baking tray.

Bake the cookies until golden in colour. Done!

Btw, if you love these and want to try another unique cookie recipe, try these Lemon & Poppyseed Cookies.

Print Recipe

Tahini & Honey Cookies

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Sweet Treat

Serves: About 50 cookies

Prep Time: 15 minutes (plus one hour in the fridge) – Cooking Time: 10 - 15 minutes – Total Time: 1 hour 30 minutes

These tahini and honey cookies are the perfect sophisticated treat to fill up an old-fashioned cookie jar. The tahini has a delicate earthy, nutty taste that pairs beautifully with the honey.

Ingredients

• 1¾ cups self-raising flour
• ½ tsp salt
• ½ cup brown sugar
• 150g butter, cubed
• ¼ cup honey
• ⅓ cup tahini, well stirred
• 1 tsp milk
• sesame seeds

Instructions

1

Preheat the oven to 165°C and line a large baking tray with baking paper.

2

By food processor: combine the self-raising flour, salt, brown sugar, and butter in a food processor with a pastry cutter attachment. Process for about 20 seconds, or until a fine, crumbly mixture forms. Add the honey, tahini, and milk, and process just until combined.

3

By hand: combine the self-raising flour, salt, brown sugar, and butter in a bowl. Use a pastry cutter or your fingertips to incorporate the butter until a fine, crumbly mixture forms. Add the honey, tahini, and milk, and mix just until combined.

4

Form the dough into a ball, wrap it in clingfilm, and pop it into the fridge for an hour.

5

Divide the dough into two, and roll it into two long logs, about 2-3cm in diameter. Sprinkle some sesame seeds onto the countertop and roll your ‘logs’ in them, coating them well. Using a sharp knife, cut little coins about 1 cm thick from your ‘logs’. Place them about 2cm apart on your baking tray.

6

Bake the cookies for 10-15 minutes, or until golden in colour.