Sarit devised this recipe to finish a jar of tahini and a tin of preserved lemons that had been languishing in the fridge. The sticky cookie dough is shaped into individual balls, they’re then pressed a little, and rolled in sesame seeds. The result is a moist, fragrantly citrusy cookie with a satisfying crunchy exterior.
To make roughly 16 cookies
- 140g butter
- 200g light brown sugar
- 1 egg
- 110g tahini paste
- 150g spelt flour (or you can use plain)
- 100g strong wholemeal flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- Zest of 1 lemon
- 2 tbs lemon marmalade
- 2 tbs chopped skins of preserved lemons (discard the pulp)
For dipping (optional)
- 4 tbs sesame seeds
- 4 tbs demerara sugar
Heat your oven to 180C (fan assist). If you wish, you can lightly roll the cookies in the sesame and sugar before placing on baking paper on a tray to bake. (You can also easily freeze the cookies and bake from frozen when needed — simply add 4 minutes to the baking time.)
Space the cookies out, as they will spread; you may need 2 trays to bake the full amount.
Bake for 8 minutes, rotate the tray and bake for a further 4-5 minutes until the cookie flattens a little and starts to go golden, though you want to keep it rather soft and chewy.
Remove from the oven and allow to cool on the tray before eating. They will keep well for a couple of days, if you let them.
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