Cookies recipe

Recipe for tahini and cardamom cookies

If you can, use shelled tahini which is lighter and less bitter than the unshelled version.

Nicolas Galloway

If you can, use shelled tahini which is lighter and less bitter than the unshelled version.

Nicola Galloway is an award-winning food writer, cookbook author and culinary tutor.

A bowl (or pan in this case) cookies are my jam. So like tahini, they are at the top of my cookie to do list.

They come together quickly with a fun, albeit optional, sesame crust for extra texture. The flour component can be mixed and matched to use what you have. I like to make them gluten-free using ½ cup almond flour and ½ cup buckwheat flour.

Cardamom is a bit more obscure spice, while I think it’s worth it. I simply crack open 4-5 cardamom pods, pour the seeds into a mortar and pestle, and grind into a powder. It is a spice with a strong taste, so a small amount is enough. Suggested spice substitute included in recipe.

READ MORE:
* Banana Sesame Bread with Tahini Buttercream Recipe
* Recipe: Oatmeal Zucchini Cookies
* Recipe: Persian Love Cups

Tahini and cardamom cookies

Preparation time: 15 minutes + 30 minutes chilling

Cooking time: 12-15 minutes

Makes: 15 cookies

Ingredients

100g of butter

⅓ cup (50 g) brown sugar, packed

1 tablespoon of honey

3 tablespoons of tahini

1 free-range egg

1 teaspoon vanilla extract

¼ teaspoon ground cardamom or a spice blend

1 cup (150g) flour (any combination – see main recipe note)

3-4 tablespoons sesame seeds (optional)

Rolling your cookie dough balls in sesame seeds gives them extra texture and a bit of flair too.

Nicolas Galloway

Rolling your cookie dough balls in sesame seeds gives them extra texture and a bit of flair too.

Method

  1. Preheat the oven to 180°C (fan 160°C). Line a baking/cooking sheet with parchment paper.

  2. In a medium saucepan, melt the butter. Remove from the heat and add the sugar, honey, tahini, egg and vanilla extract. Mix to combine.

  3. Add spices, flour and salt, continue to mix until a smooth paste is obtained.

  4. Place in the fridge to chill for 30 minutes – to firm up the cookie dough for easier rolling, a step I wouldn’t suggest skipping.

  5. If using, scatter the sesame seeds on a plate. Shape cookie dough into walnut-sized balls, rolling in sesame seeds if using, then arrange on tray. Gently press each ball with your fingers to shape them.

  6. Bake for 12 minutes until golden brown, or if you like your cookies on the crispier side, bake for 15 minutes.

  7. Cool the cookies on a wire rack. Store in a cookie jar or airtight container and consume within 5 days.