Makes approximately 12 cookies

Ingredients

Tahini Dough

• ¼ cup tahini

• ¼ cup grass-fed butter

• ¾ cup coconut sugar

• 1 pasture-raised organic egg

• 1 tsp vanilla extract

• 1 tsp organic white miso

• 1 tsp Celtic sea salt

• 1 tsp cinnamon

• ¼ tsp baking soda

• ¼ tsp baking powder

• 1 cup organic buckwheat flour or spelt flour

Black Sesame Swirl

• 3 tbsp black tahini

Coating

• Sesame seeds

Method

1. Preheat oven to 180°C.

2. Melt butter in a saucepan over medium heat, whisking continuously until the butter foams and turns golden brown with a nutty aroma. Remove from heat and allow to cool slightly.

3. In a large bowl, whisk together the tahini, browned butter and coconut sugar until smooth and combined.

4. Add the egg, vanilla and miso and whisk until incorporated.

5. In a separate bowl, combine the buckwheat flour, baking soda, baking powder, salt and cinnamon.

6. Add the dry ingredients to the wet ingredients and mix until a thick dough forms.

7. Divide the dough evenly into two bowls.

8. Stir the black tahini through one half of the dough until fully incorporated.

9. Take small pieces from each dough and gently press them together, twisting and folding lightly to create a marbled effect. Be careful not to overmix—you want visible swirls of both doughs.

10. Roll into cookie-sized balls and coat lightly in sesame seeds.

11. Refrigerate for at least 1 hour, or preferably overnight.

12. Bake for 10–12 minutes until the edges are lightly golden but the centres remain soft.

13. Allow to cool on the tray for 10 minutes before transferring to a wire rack.

14. Finish with a pinch of flaky sea salt.