This is a slightly tweaked recipe from my date-night favourite restaurant Honey & Co. Seriously, the chefs are complete magicians, the food is always mind-blowingly delicous and their cheesecake is EXTRAORDINARY.
These cookies are fragrantly lemony, delectably chewy and the warm, slightly bitter sesame comes in at the end.
- 200g sugar
- 140g unsalted butter, softened
- 1 egg
- 110g tahini (I love this one)
- ½ tsp salt
- ½ tsp bicarb
- ½ tsp baking powder
- 250g flour
- 2 tbsp marmalade
- Zest of 1 lemon
- Skin of 4 preserved lemons, chopped
- Sesame seeds
- Cream the butter with the sugar and the egg
- Then beat in the tahini, followed by all the rest of the ingredients
- Mix well to form a smooth dough. Pop it in the fridge for 20 mins to set
- Heat the oven to 180C fan (200C)
- Remove the dough from the fridge and roll into walnut-sized balls gently between the palms of your hands
- Tip about 3 tbsp sesame seeds onto a plate and dap each cookie blob into the sesame before placing on a lined baking tray, sesame-side up
- Space the cookies out so they have room to spread, maybe use 2 baking trays or do 2 batches
- Bake for 8 mins, rotate the tray and bake for a further 5 mins until the cookies are golden
- Remove from the oven and cool on the tray before eating.
Sophie cooks 