Ingredients:

• 165g plain flour
• ½ tsp bicarbonate of soda
• ½ tsp baking powder
• 1 tsp crushed Maldon salt
• 110g unsalted butter, room temperature
• 110g Med Cuisine Black Tahini
• 100g dark brown sugar
• 100g caster sugar
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla extract
• 100g chopped white chocolate
• White and black sesame seeds for rolling

Instructions:

1. Prepare Dry Ingredients:

   • In a bowl, whisk together the flour, bicarbonate of soda, baking powder, and salt. Set aside.

2. Cream Butter and Sugars:

   • In the bowl of a stand mixer fitted with the whisk attachment, combine the butter, black tahini, dark brown sugar, and caster sugar. Beat on medium speed for about 5 minutes until light and fluffy.

3. Incorporate Eggs and Vanilla:

   • Reduce the mixer speed to low and add the egg, egg yolk, and vanilla extract. Continue to mix until fully incorporated.

4. Combine with Dry Ingredients:

   • With the mixer still on low, gradually add the dry ingredients, stopping occasionally to scrape down the sides of the bowl.

5. Add Chocolate:

   • Once the dry ingredients are incorporated, fold in the chopped white chocolate. Transfer the dough to a clean bowl.

6. Chill the Dough:

   • Cover the bowl with cling film and refrigerate for a few hours, until the dough is firm enough to handle.

7. Form Cookies:

   • Once chilled, form the dough into balls and roll each in a mixture of white and black sesame seeds.

8. Second Chill:

   • Arrange the cookie balls on a tray lined with parchment paper, cover with cling film, and refrigerate overnight.

9. Baking:

   • Preheat the oven to 160°C (320°F). Line baking trays with parchment paper.
   • Place the chilled cookie balls on the trays, spaced well apart to allow for spreading.
   • Bake for about 15 minutes, or until the edges are just set.

10. Cooling:

    • Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your freshly baked Black Tahini and White Chocolate Cookies!