Servings

For the Tahini Cookies

  • 200 g (¾ cup + 4 tbsp) tahini paste 200 g (¾ cup + 4 tbsp) tahini paste
  • 120 g (1/3 cup) Lyle’s Golden Syrup 120 g (1/3 cup) Lyle’s Golden Syrup
  • 40 mL (2 ½ tbsp) almond milk 40 mL (2 ½ tbsp) almond milk
  • ½ tsp vanilla bean paste ½ tsp vanilla bean paste
  • 200 g (2 cups) almond flour 200 g (2 cups) almond flour
  • ½ tsp baking soda ½ tsp baking soda
  • ¼ tsp salt ¼ tsp salt
  • 65 g (½ cup) white sesame seeds 65 g (½ cup) white sesame seeds

For the Tahini Chocolate Ganache

  • 125 g (4.4 oz) chopped dark chocolate, 60-70% cocoa solids 125 g (4.4 oz) chopped dark chocolate, 60-70% cocoa solids
  • 125g (½ cup) tahini paste 125g (½ cup) tahini paste
  • 35 g (1 ½ tbsp) golden syrup 35 g (1 ½ tbsp) golden syrup

Instructions

HOW TO MAKE THIS RECIPE

For the Tahini Cookies
  1. Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a large baking sheet with baking paper. (You’ll need to bake the cookies in batches, so you can prep several baking sheets if you have them.)
     
  2. In a large bowl, mix together all the tahini cookies ingredients except the sesame seeds, until you get a smooth cookie dough.
     
  3. Shape one tablespoon of cookie dough into a ball, roll it in white sesame seeds and place it onto a baking sheet lined with baking paper, leaving at least 1 inch (2.5 cm) space between the cookies. Usually, about 10 cookies should fit per baking sheet.
    Using the flat bottom of a glass or measuring cup, gently compress the cookie ball until it’s about 5-6mm thick.

     
  4. Bake the cookies at 350ºF (180ºC) for about 8-10 minutes or until slightly spread out and light golden brown on top.
     
  5. Immediately out of the oven, the cookies will be very soft. Allow them to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.
     
  6. Repeat with the rest of the cookie dough, you should get 32 cookies.
For the Tahini Chocolate Ganache & Assembly
  1. In a heat-proof bowl, melt together all the ganache ingredients (in the microwave or above a pot of simmering water).
     
  2. Allow to cool to room temperature, then chill in the fridge for 15-30 minutes until spreadable.
     
  3. Spoon or pipe a generous dollop (about a tablespoon or 12g) of the cooled ganache onto the flat (under)side of one cookie, then sandwich it with another. Repeat until you get 16 sandwich cookies.

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