165g plain flour

½ tsp bicarbonate of soda

½ tsp baking powder

1 tsp crushed Maldon sea salt

110g unsalted butter, at room temperature

110g Med Cuisine Black Tahini

100g dark brown sugar

100g caster sugar

1 large egg

1 egg yolk

1 tsp vanilla extract

100g white chocolate, roughly chopped

Black and white sesame seeds, for rolling

Mix. Whisk the flour, bicarbonate of soda, baking powder and salt together in a medium bowl, then set aside.

Cream. Beat the butter, black tahini, dark brown sugar and caster sugar in a stand mixer for about 5 minutes, until lighter and fluffy.

Add. Reduce the mixer speed and beat in the egg, egg yolk and vanilla until fully incorporated.

Combine. Add the dry ingredients gradually on low speed, scraping down the bowl as needed. Stop mixing as soon as no dry flour remains.

Fold. Fold in the chopped white chocolate, transfer the dough to a clean bowl and cover. Chill for a few hours, until firm enough to shape.

Shape. Divide the dough into 15 balls and roll each one in a mixture of black and white sesame seeds.

Chill. Arrange the cookie balls on a lined tray, cover and refrigerate overnight for the best flavour and texture.

Preheat. Heat the oven to 160°C and line baking trays with baking parchment.

Bake. Place the chilled cookies well apart on the trays and bake for about 15 minutes, until the edges are just set but the centres still look soft.

Cool. Leave the cookies on the tray for a few minutes before transferring them to a wire rack to cool completely.