Iraqi sesame cookies are a crisp snack made by combining tahini with sugar and flour, then pressing the dough into a generous coating of sesame seeds before baking. Made from a handful of ingredients, the baked cookies keep well in the freezer.
Whisk the tahini with the sugar, then work in the flour, baking powder and salt without overworking, until a smooth dough forms.
Scoop small balls of dough and press them into the sesame seeds to coat, then arrange on a lined baking tray, spacing them apart.
Bake in an oven preheated to 170°C for 15 minutes until the edges are just golden, then cool on the tray for 5 minutes before serving.
Do not overwork the dough, or the cookies will turn hard. Do not overbake; take them out once the edges are just golden, since they keep cooking a little after leaving the oven. Allergens: contains gluten (flour), sesame/tahini.
Swapping half the sugar for icing sugar gives the cookies a finer crumb; you may need to shorten the baking time by 1-2 minutes in that case.
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