Black Sesame and Oat Tahini Cookies

Not too sweet, with a hint of saltiness these sesame tahini cookies are perfect for afternoon snacking.

📝 Ingredients

• 100 g wholemeal spelt flour (3/4 cups plus 2 tbs)
• 100 g oats (1 cup plus 1 tbs)
• 50 g black sesame seeds (1/3 cup)
• 100 g raw sugar (1/3 cup plus 1 tbs)
• 2 pinches of salt
• 90 g tahini (1/3 cup)
• 1 tbs golden syrup
• 1/4 cup olive oil
• 1/4 cup plus 1 tbs warm water
• 1/2 tsp bicarbonate of soda (baking soda)

👨‍🍳 Instructions

1. 1Preheat your oven to 180 celsius (350 fahrenheit) and place your oven rack on the middle shelf. Line 2 large baking trays with baking paper.
2. 2Grab a large mixing bowl and add the flour, oats, sesame seeds and sugar. Mix well.
3. 3In another bowl or jug and combine the tahini, golden syrup, olive oil and all but the last tablespoon of the water. Use a whisk and stir until smooth. In a small bowl add the remaining tablespoon of water and add the bicarb (baking) soda and mix well. Add this and the tahini mixture to the dry mix. Mix everything until all the dry ingredients are absorbed.
4. 4Use a teaspoon to scoop the mixture into small balls (roughly 15mm/ 1/2 inch diameter). Flatten with the back of your hand and place on the baking tray, making sure the cookies are evenly spaced. Bake for 10 to 12 minutes until lightly golden. Lave the cookies on the tray for 5 minutes (the cookies will be very soft still) before placing on a wire rack to cool completely.