White Chocolate Chunks and Tahini Cookies

METHOD

• 1)

  Preheat oven to 180C

• 2)

  Line 2-3 baking trays with baking paper

• 3)

  original recipe uses brown rice flour thus rendering this recipe gluten free.

• 4)

  Whisk the flour, baking powder and soda together into a large bowl.

• 5)

  In the bowl of a stand alone mixer using the paddle attachment, cream the butter, salt and sugar together until light in color and fluffy. Scrap the sides of the bowl and beat for 2-3 min on medium.

• 6)

  Lower speed to low, and drizzle the tahini while beating before adding in the egg and vanilla.

• 7)

  Beat for 2-3 min on medium until the mix is light and fluffy.

• 8)

  Lower the speed again and add the flour carefully.

• 9)

  Beat until 50% combined before adding in the chocolate chunks.

• 10)

  Beat or mix using a rubber spatula until flour and chocolate are completely incorporated then stop.

• 11)

  Don’t overmix!

• 12)

  Place the sesame and sugar in a small bowl.

• 13)

  Make 1 tbsp balls, roll them into the sesame seeds and the sugar mix then place them on the baking tray slightly spaced out.

• 14)

  Flatten gently with your fingers and bake for 12-13min, until the edges are golden.

• 15)

  Midway through baking, rotate the pans from front to back, and in between shelves.

• 16)

  Once baked, keep for a few minutes on the tray before carefully transferring to a cooling rack.