👨‍🍳 Instruktioner

1. 1

   Preheat your oven to 160°C (140°C fan/Gas Mark 3). Line a baking tray with parchment paper.

   💡 Proffstips: Using parchment paper prevents sticking and makes cleanup easier.
2. 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.

   💡 Proffstips: Ensure the butter is soft but not melted for best creaming results.
3. 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.

   💡 Proffstips: Avoid overmixing the dough once the flour is added.
4. 4

   Divide the dough into 20-24 equal pieces. Roll each piece into a ball.

   💡 Proffstips: For uniform cookies, weigh the dough and divide by the desired number of cookies.
5. 5

   Pour the sesame seeds onto a shallow plate. Roll each dough ball gently in the sesame seeds to coat evenly.

   💡 Proffstips: Press gently to ensure the sesame seeds adhere well.
6. 6

   Place the coated balls on the prepared baking tray, leaving about 2cm between each cookie as they will spread slightly.

   💡 Proffstips: Ensure adequate spacing to prevent cookies from merging.
7. 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. 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.

   💡 Proffstips: Cookies are fragile when warm; allow them to cool fully before handling.