Israeli Honey Tahini Cookies
These delightful cookies are a popular treat in Israel, combining the nutty richness of tahini with the sweetness of honey. They are simple to make and perfect for an afternoon snack, a holiday treat, or a thoughtful gift.
🧂 Ingredients
- 100 g Butter(softened)
- 100 g Honey(runny)
- 100 g Caster sugar
- 75 g Tahini(not roasted)
- 1 teaspoon Vanilla extract
- 250 g Plain flour(plus extra for dusting if needed)
- 0.5 teaspoon Baking powder
- 75 g Sesame seeds(for coating)
👨🍳 Instructions
- 1
Preheat your oven to 160°C (140°C fan/Gas Mark 3). Line a baking tray with parchment paper.
💡 Tip: Using parchment paper prevents sticking and makes cleanup easier. - 2
In a large bowl or stand mixer, cream together the softened butter, honey, caster sugar, tahini, and vanilla extract until smooth and well combined.
💡 Tip: Ensure the butter is soft but not melted for best creaming results. - 3
Sift the flour and baking powder into the wet ingredients. Mix on low speed or by hand until a soft dough forms. It might be slightly sticky; if so, add a tiny bit more flour until it holds together without sticking excessively to your hands.
💡 Tip: Avoid overmixing the dough once the flour is added. - 4
Divide the dough into 20-24 equal pieces. Roll each piece into a ball.
💡 Tip: For uniform cookies, weigh the dough and divide by the desired number of cookies. - 5
Pour the sesame seeds onto a shallow plate. Roll each dough ball gently in the sesame seeds to coat evenly.
💡 Tip: Press gently to ensure the sesame seeds adhere well. - 6
Place the coated balls on the prepared baking tray, leaving about 2cm between each cookie as they will spread slightly.
💡 Tip: Ensure adequate spacing to prevent cookies from merging. - 7
Bake for 15-20 minutes, or until the cookies are golden brown. Keep an eye on them from the halfway mark to prevent over-browning.
- 8
Let the cookies cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
💡 Tip: Cookies are fragile when warm; allow them to cool fully before handling.
💡 Pro Tips
- ✓For a vegan version, use a plant-based butter substitute and maple syrup or agave nectar instead of honey.
- ✓These cookies can be stored in an airtight container for up to 10 days.
- ✓They also freeze well, either baked or unbaked.
🔄 Variations
- Add a pinch of cinnamon or cardamom to the dough for extra spice.
- Press an almond or a walnut into the center of each cookie before baking.
- Drizzle with a little extra honey after baking.