Sesame and Tahini Honey Cookies

Sesame and Tahini Honey Cookies

These cookies are an acquired taste: now don’t run away! I mean that these cookies are not your normal, run-of-the-mill, tooth-achingly sweet morsels that we all know (and love!). These Sesame and Tahini Honey Cookies have a sort or savoriness that comes with using tahini- a paste made from sesame seeds. The honey gives a natural sweetness, without being sugary, and the sesame seeds that encrust this short, buttery cookie toast slightly while in the oven and deliver a nutty, creamy flavor. They also give the cookie a great crunch, an amazing contrast to the crumbly, soft interior.Sesame and Tahini Honey Cookies

I have enjoyed greatly experimenting with Middle Eastern flavors over the last few months. I was really excited when I purchased Anne Shooter’s book, Sesame & Spice, which puts a twist on classic baked goods. These cookies intrigued me because of the nature of using tahini (something I have never before used in baking) but also the sesame seeds. I can smell the cardamom-scented beauties as I type this; the memory lingers vividly in my mind. But that’s what delicious food can do, create life-long memories that become part of our own narrative. So, without further adieu: the recipe for Sesame and Tahini Honey Cookies; perfect with tea!Sesame and Tahini Honey Cookies

Sesame and Tahini Honey Cookies

Cook Time: 10 minutes

Yield: 3 dozen or more, depending on the size


  • 2 1/3 cups (300g) flour
  • 5 1/4 oz (150g) cold, unsalted butter
  • 1/2 cup (100g) caster or fine sugar
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground cardamom
  • 7 oz (200g) tahini
  • 1 3/4 oz (50g) honey
  • Grated zest of 1 lemon
  • 1 tsp vanilla extract
  • 1 3/4 oz (50g) sesame seeds, black, white or a mixture of the two


  1. Preheat the oven to 350ºF/170ºC and line two large baking trays with parchment paper.
  2. In a large mixing bowl, rub together the butter and flour (like you would when making shortbread or pastry) until you have a crumbly mixture. Stir in the sugar, salt, baking soda and cardamom just until incorporated.
  3. In another bowl, mix the tahini with the honey, lemon zest and vanilla. Slowly add this mixture to the dry ingredients until you have a wet dough. It may be a bit sticky. You can refrigerate for baking later at this point if you wish.
  4. Spread the sesame seeds onto a plate or shallow bowl. With damp hands, break off large tablespoon sized chunks of dough and roll into balls. Then roll them into the seeds until coated. Flatten them gently with the palm of your hand and place onto the prepared baking tray. They will only need between 1- 1 1/2 inches space between them on the tray.
  5. Bake for around 10-12 minutes, until golden around the edges. Let cool for 1-2 minutes on the tray, then transfer to a wire cooling rack. Store in an airtight container for up to 3 days.


Recipe adapted from Anne Shooter. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Sesame and Tahini Honey CookiesSesame and Tahini Honey Cookies

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