Adapted from Bon Appétit Magazine
- 250g (2 cups) flour
- 135g (1 cup) toasted pine nuts
- 75g (2/3 cup) powdered sugar
- 150g (2/3 cup) raw tahini paste
- 105g (1/2 cup) solid coconut oil
- 1 teaspoon salt
- 4 tablespoons black sesame seeds
- 4 tablespoons Demerara sugar
Preheat oven to 180C/350F. Line two baking sheets with parchment paper.
Heat a small frying pan until hot. Toast pine nuts in the dry hot pan until browned; about 4-5 mins. Do not walk away from the pan! Remove the pine nuts from the pan. Cool completely.
Using a food processor, add the cooled pine nuts, flour, powdered sugar, coconut oil and salt, and pulse just until the mixture comes together. Do not over mix as you will get a paste!
Test the mix to see if it’s ready, by taking a tablespoon’s worth of mix to see if it holds together. If it doesn’t, return to the food processor and pulse one or two more times and test again.
In a small bowl, combine sesame seeds and Demerara sugar. Grab one tablespoon of the mix, roll into a ball, roll in the seed/sugar mix and place on a baking sheet, spaced one inch from the next one.
Flatten slightly and bake for 20-25 mins until the cookies are set and golden.