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165g Plain flour

½ tsp Bicarb soda

½ tsp Baking powder

1 tsp Maldon salt (crushed)

110g Unsalted butter (at room temperature)

110g Med Cuisine Black Tahini

100g Dark brown sugar

100g Caster sugar

1 Egg

1 Yolk

1tsp Vanilla extract

100g Chopped white chocolate

White and black sesame seeds 


In a bowl, whisk together the flour, baking soda, baking powder and salt.

Place in the Kitchenaid bowl the butter, the Medcuisine Black Tahini, dark
brown sugar, caster sugar and beat using the whisk for about 5 minutes until fluffy.

Decrease the speed and slowly add the eggs and vanilla paste, whisking until fully incorporated.

Scrape the mix down the sides.

On a slow speed add the dry ingredients. Scrape the mix down the sides again.

Add the chopped chocolate and transfer the mix into a clean bowl.

Cover with cling film and place it in the fridge for a few hours intil the mix is firm enough to roll into balls.

When firm, divide the mix into balls and roll them into a mixture of white and black sesame seeds.

Place them onto a tray with parchment paper, cover with cling filme and take it to the fridge overnight.

To bake, preheat the oven at 160C.

Line baking trays with parchment paper and place a few of the cookie balls in each tray – keeping a healthy distance between them as they spread while baking.

Bake for about 15 minutes.

Allow them to cool – at least a little - before munching 😃



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