This Sesame & Tahini cookie recipe was handed to Daphnis and Chloe by Ruth Barry.

She also shared the following advice, for perfection from the first try: “If sugar beet syrup is hard to find, you can also use treacle. If treacle is what you wind up using, or molasses of some kind, then I would recommend using plain white sugar instead of the light brown. It might be a bit too intensely flavoured with both. You can also make these vegan by using coconut fat in place of the butter. The method is slightly different, instead of mixing the fat into the tahini mixture, you should put it in the bowl of a food processor with the flour, baking powder, salt and cinnamon (if using) and blend it together so that the flour looks a bit like wet sand. This can then be mixed into the tahini mixture. The texture after baking should be slightly crisp on the outside and fudgy/chewy on the inside.”