Tahini Shortbread Cookies

Flavored with tahini and sesame seeds, these shortbread cookies have a delicious crumbly texture and an intense nutty flavor.

Course Breakfast, Dessert, Snack

Cuisine British

Keyword sesame seeds, tahini

Prep Time 30

Cook Time 20

Chilling Time 4

Total Time 4 50

Servings cookies, roughly

Place the sesame seeds in a large non-stick skillet over medium-low heat. Stir the every 30 seconds or so until all of the seeds have been toasted to a golden brown, around 4-5 minutes.

Combine the butter, sugar, and tahini in the stand mixer with the paddle attachment. Mix on medium speed until smooth, around 4 minutes.
Add the flour and salt and mix on low speed until the dough is uniform and smooth.
Transfer the dough to a clean, lightly floured work surface and divide the dough in half. Roll each half into a roll or shape into a rectangle if the dough is proving difficult to work with.
Roll each half of the dough in the sesame seeds to coat the surface completely.
Wrap the dough tightly in cling film and place in the fridge to chill for at least four hours.
Preheat the oven to 300 degrees Fahrenheit and line two baking sheets with parchment paper.
Slice the logs into 1/4" thick slices and place on the prepared baking sheets.
Bake until firm around the edges and not colored.
Let the cookies cool on the baking trays. Store in an airtight container and consume within three days