YUM. Think of these as a trendier, chewier cousin of a peanut butter cookie.
You may think the cardamom seems superfluous. Think again. It lifts and brightens the rich tahini, don’t leave it out.
Original recipe credit goes to Adeena Sussman.
150g plain flour
3/4 tsp baking powder
1/2 tsp cardamom
1/2 tsp fine sea salt
2 tbsp lightly toasted sesame seeds, plus more for garnish
115g unsalted butter, melted
225 g packed light brown sugar
1 tsp vanilla
2 large eggs
Grease and line an 8 inch / 20cm square baking tin with parchment paper.
Preheat the oven to 180°C / 350°F.
Sift together the dry ingredients and set aside. Stir through 2 tbsp of toasted sesame seeds.
Whisk together the melted butter and brown sugar. Add the eggs, one by one, mixing well until combined, followed by the vanilla.
Stir the dry ingredients into the wet mix, followed by the tahini.
Pour the batter into the prepared tin. Sprinkle more toasted sesame seeds on top.
Bake for 25-30 minutes, until golden brown and a skewer inserted comes out clean.