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Sesame Anzac Cookies
These deliciously sweet cookies are a new take on the beloved Anzac biscuit. As with all baking, you need to be fussy with measuring everything correctly. When we were recipe testing we discovered that if you have a rounded or heaped tablespoon of honey your cookies will spread out very thinly.
Prep Time
10 mins
Cook Time
20 mins
Serves
makes 20 cookies
Baking
Dessert
Kids
Ingredients
1 cup rolled oats
1 cup plain flour
1 packed up soft brown sugar
1/2 cup white sesame seeds
2 tsp cinnamon
125g/40z butter
1/4 cup tahini, (hulled)
2 tbsp honey
2 tbsp water
1/2 tsp baking soda
Method
Preheat your oven to 150ºC/300ºF fanbake and line two baking trays with baking paper.
Combine the rolled oats, flour, brown sugar, sesame seeds, and cinnamon in a bowl.
In a small pot, gently heat together the butter, tahini, honey, and water until the butter melts. Stir through the baking soda, then add this mixture in to your dry ingredients. Mix until well combined.
Shape mixture into small balls about 3cm/1in in diameter, and place on prepared trays, allowing a lot of room for biscuits to spread as they will more than double in size. Lightly flatten balls with a fork or damp fingers (see Note).
Bake until biscuits have expanded, slightly darkened, and smell delicious (15–18 minutes).
Biscuits will become firm as they cool. Once fully cooled, store in an airtight container.
NOTE
If you want these cookies to be chewy, don’t press them firmly. If you want them to be crispy, press them firmly. If you want them thin and crispy, add another tablespoon of honey.
