Sesame Date Cookies with Tahini

Tahini gives these cookies a deep, nutty flavour; a coating of sesame seeds adds crunch. Sweetened with date syrup.

Prep: 20 min · Chill: 30 min · Bake: 10–12 min · Makes: approx. 22 cookies

Ingredients

• 190 g (1½ cups) plain flour
• 165 g (½ cup) NUTEGO Date Syrup 100%
• 115 g (½ cup) butter, softened
• 70 g (½ cup) sesame seeds, for rolling
• 50 g (1 large) egg
• 45 g (3 tbsp) NUTEGO Tahini – Sesame Paste 100%
• 5 g (1 tsp) baking soda
• 2.5 ml (½ tsp) vanilla extract
• 1.5 g (¼ tsp) sea salt

Method

1. Beat butter, date syrup and tahini until creamy, then beat in the egg and vanilla.
2. Mix flour, baking soda and salt and stir in. Chill the dough for 30 minutes.
3. Preheat the oven to 175 °C (fan 160 °C) and line two trays with baking paper.
4. Roll the dough into 22 balls, roll them in sesame seeds and place on the trays.
5. Bake for 10–12 minutes until lightly golden. Leave to cool on the tray.