Tahini cookies

Tahini cookies

By
From
Salted Caramel Dreams
Photographer
River Thompson

Ingredients

Quantity Ingredient
black or white sesame seeds, for dipping
16 tablespoons Tahini caramel, at room temperature

Method

  1. Pour the sesame seeds into a small, deep dish.
  2. Taking one cookie, scoop out 1 tablespoon of the tahini caramel and place in the middle of the cookie, pressing down gently to affix. Invert the cookie into the sesame seeds and press the caramel into the seeds, coating the caramel.
  3. Taking another cookie, gently press onto the caramel, creating a sandwich. Continue until all the cookies are used up.
  4. The cookies can be stored in an airtight container in the fridge for up to 3 days.
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