Tahini Sesame Seed Cookies_Baketitude

Savoury Almond Gluten free Crackers_Baketitude
Vintage Chocolate Chip Cookies and Riverdale_Baketitude

Mini is our word these days . We are always looking to Max our calories with Mini servings.  Why should Cookies be any different ?

And you do know that cookies are a necessity and not a luxury. So we need them to go past every single day. So I just decided to do tiny cookies, as big as an almond. Crisp on the outside, nutty because of toasted sesame seeds maybe some peanuts and tasting mildly of tahini.

It’s the season to talk of sesame and jaggery or til-gud these days. Totally entrenched in folk lore and music and festivals. So somewhere they are inherently Indian, and then we also make them with a middle Eastern connect.

Tahini replaces some butter to make the cookies.

I tried scooping up tiny morsels of cookie dough and rolling them and placing them on the cookie sheet but that was too painful. So I made the dough, rolled it into a thin log and cut it into small bits and then rolled them into tiny cookies which was miles easier.

Before placing them on the cookie sheet I shook them out in a bowl full of sesame seeds. A whole lot of sesame seeds stuck to the cookies. And when they baked they are beautifully toasty and yum.

It’s the Tahini that made all the difference.

And I don’t use Tahini from a jar. The simple reason, being the ready jar just sits at the back of my fridge, waiting  for Judgement day. And it’s so easy to make tahini at home fresh every time you need it.

This recipe will give you at least enough cookies to last you a few days. Remember the cookies will puff up a little. So if they seem to be too tiny, its ok. 

I used jaggery powder. Feel free to use raw Cane sugar. That gives these cookies a very earthy taste. If you don’t have either, use brown sugar ,or as a last resort go with caster sugar.

For the 

Tahini Sesame Seed Cookies Baketitude

You need

1 cup whole wheat flour /atta or all purpose flour – if you want.

1/2 cup jaggery powder 

½ teaspoon baking powder

½ teaspoon sea salt (skip if using salted butter)

1 tbsp roasted peanuts , husked and chopped fine

¼ cup soft butter

½ cup tahini

2 tablespoons lightly toasted sesame seeds

For the tahini

4 tablespoons toasted sesame seeds-toast fresh everytime

One tablespoon olive oil or neutral vegetable oil

1/2 tbsp water

Pinch salt

Make that Tahini first. You can use your mixer grinder. But its a little too messy and we loose most of the tahini in the mixer jar. So it’s better to  make this in a mortar and pestle fresh. 


Toast sesame seeds in a saucepan on low heat constantly stirring or shaking the pan. Once the seeds begin to pop cover the sauce pan with lid and turn off the gas. Allow the sesame seeds to pop, wait for a minute and remove the lid. Pour the seeds into a mortar and add the salt. Now without lifting the pestle, move it in circular motions to grind the sesame seeds. Drizzle in the oil and and keep the same motion till the sesame seeds form a paste. Add the water. 

Scrape out the tahini into a bowl and use as needed. 

You can use the leftovers to make hummus .

Place the soft butter into a bowl with the jaggery powder. 

Stir together and add in the tahini. 

Cream them together. This won’t become a creamy butter sugar mixture but will be slightly grainy and will look as though it is about to split. Add in the finely chopped peanuts ,the baking powder ,salt if using and  the flour . You will need to use your hands to bring the dough together. You may also need a few drops of water.  Cut the dough into two pieces and roll out into thin logs.

If you use atta or wholewheat flour as I did, you’ll need a little extra water. If you use all purpose flour then you won’t need to sprinkle any water at all. 

Now cut off centimetre size balls and throw into a bowl in which the lightly toasted sesame seeds are placed . Move the bowl to coat the the tiny cookies and gently shapping into small balls place on the cookie tray.

Preheat the oven to 170 degrees centigrade. Place the cookies in to bake. These will take between 7 to 12 minutes. I baked them for a longer time because I wanted them to be really nice and toasty. Also I was watching Zumbo Desserts on Netflix ,so I got a wee bit distracted.

Tell me that happens to you too.

Allow the cookies to cool and store in a jar

You can pull out a handfull Cookies anytime you have cravings. Half the fat in these cookies is healthy fat with all the Omega acids, so these cookies are good for you.

Also size matters

They are also the cutest cookies ever and in the winter the taste absolutely amazing with a cup of hot tea. 

Try them out and let me know how you love these Mini cookies. You may, of course make regular sized cookies .You you will end up with 10 to 12 regular cookies. Make sure you flatten them and Sprinkle with sesame seeds.

And if the small kites are familiar, that means you know of their significance during Makar Sankranti. Also the til-gud thing echoes with these cookies. So much goes on with these tiny Cookies. On so many levels. 

So all you have to do is pick up all the above stuff and bake. 

Please also share this post on Facebook, instagram and Twitter. 

Until next time.





Savoury Almond Gluten free Crackers_Baketitude
Vintage Chocolate Chip Cookies and Riverdale_Baketitude

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