This recipe came via The Loopy Whisk. Katarina inspires with her gluten free baking and this recipe is a keeper. I’ve tweaked it by adding fine chopped rosemary and dark chocolate chunks but really – it’s good just as it. Anchored by tahini, the cookies have the same melt-in-the-mouth quality that you get from halva. Just with a little more snap. I simply blitzed the ingredients, all bar the chocolate, whilst Katarina mixes by hand. Reader, just blitz it – the cookies don’t spread and it’s a whole lot quicker.

Dressing the cookies with sesame seeds is practical as well as pretty – if folk have a seed allergy, they’ll see sesame straight away and will know to give it a steer.

Delicious, super easy, just get to it.

Note! The dough needs a good few hours to chill before baking.

Source

180g tahini 

165g unsalted butter

170g soft brown sugar

½ tsp vanilla bean paste

270g gluten free flour, (I used self raising for a lighter crumb)

75g cornflour

Scant ½ tsp very finely chopped rosemary

100g dark chocolate, chopped chunky

A little salt to season

Sesame seeds to dress

Action

Blitz the ingredients – bar the chopped chocolate chunks – in a food fixer. Tip into a bowl and work the chocolate through briefly to evenly distribute.

Transfer the dough into a large plastic bag and shape into a cylinder. Roll gently on your table top to get an even finish and uniform log. Go long for smaller cookies, go squat for larger.

Transfer dough, still in the bag, into your fridge to chill for at least a few hours.

When you’re ready to bake, set the oven to 180c and line a cookie tray with parchment.

Scatter sesame seeds onto a small tray. Remove the cookie dough from the plastic bag and gently roll over the seeds to coat.

Cut slices of dough, roughly coin thickness and bake for 12-15 minutes, depending on the size of your cookies, until crisp.

When baked, allow to set for five minutes on the baking sheet. Then, transfer onto to a cooling grid. The cookies will firm up as they cool and become much easier to handle.