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.