70g salted vegan block butter

1 tbsp Med Cuisine Natural Tahini

25g caster sugar

45g soft brown sugar

1½ tbsp plant-based milk

1 tsp vanilla extract

70g plain flour

¼ tsp bicarbonate of soda

Pinch of sea salt

40g 70% dark chocolate, roughly chopped

25g sesame seeds

Mix. Combine the flour, bicarbonate of soda, sea salt, caster sugar and soft brown sugar in a medium bowl.

Brown the butter. Melt the vegan block butter in a small frying pan over a medium heat. Cook until it foams, turns golden and smells nutty, then remove from the heat and leave to cool slightly.

Whisk. Whisk the browned butter with the plant-based milk, tahini and vanilla until smooth.

Make the dough. Pour the wet mixture into the dry ingredients, add the chopped dark chocolate and mix only until no dry flour remains. Cover and rest for at least 30 minutes, or refrigerate overnight for a deeper flavour and chewier texture.

Shape. Preheat the oven to 180°C and line a baking tray. Divide the dough into 5 equal balls, roll each one in the sesame seeds and arrange them with space to spread.

Bake. Bake for 13 minutes, until the edges are golden but the centres still look slightly soft. Leave on the tray for 5 minutes to firm up before transferring or serving.