Ingredients
13 total- 150g unsalted butter, softened
- 120g dark muscovado sugar
- 80g golden caster sugar
- 70g tahini
- 1 tbsp golden syrup
- 1 large egg
- 260g plain flour
- 2½ tsp ground ginger
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 2 tbsp sesame seeds
- 2 tbsp demerara sugar
Method
8 stepsStep 1
Put the butter and both sugars into a large bowl then whisk with a handheld electric mixer, or stand mixer, set to a medium-high speed for 3-4 mins until smooth and creamy.
Step 2
Pour over the tahini and golden syrup and whisk for another min to combine. Add the egg and whisk again until smooth.
Step 3
In a separate bowl, mix the flour, ground ginger, bicarbonate of soda, baking powder and salt.
Step 4
Tip the flour mixture into the tahini mix and beat until just combined, making sure there are no pockets of flour. Cover and chill the dough for at least two hrs, until firm.
Step 5
Heat the oven to 190°C/ 170°C fan/ gas 5 and line two baking sheets with baking paper.
Step 6
Mix the sesame seeds and demerara sugar in a small shallow dish.
Step 7
Make balls of dough weighing approx. 40-45g and then roll each one in the sesame/ sugar mixture.
Step 8
Evenly spread the balls over the baking sheets, leaving plenty of space between them as they will spread. You will need to bake in batches. Bake for 13-15 mins until the edges are set and the middle is still a little soft. Allow to cool completely before serving.