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Sesame Cookies




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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.”



Add the butter, sugar, syrup, water and tahini to a large mixing bowl, and use an electric hand mixer or a sturdy whisk to mix together. It will thicken and become quite sticky.


In a separate bowl, sieve together the flour, baking powder, salt and cinnamon (if using). Add to the tahini mixture and use the electric hand mixer or a large metal spoon to mix it together until it’s smooth.


Scoop 40 g portions of cookie dough, roll into a ball, then coat all over in sesame seeds. Transfer to a baking tray and flatten slightly with the palm of your hand. The cookies should be no thicker than 1 cm. Repeat until all of the cookie dough is portioned out.


Preheat the oven to 170°C/338°F and bake for 12-14 mins or until nicely browned. Allow to cool on the tray for a few minutes before transferring to a cooling rack.



40 g butter at room temperature

100 g light brown sugar (sieved if it’s lumpy) 50 g sugar beet syrup (Goldsaft)
20 g water
100 g tahini
100 g plain flour
½ tsp baking powder
¼ tsp fine salt
½ tsp cinnamon (optional)
Sesame Seeds for coating the cookies


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