Moroccan · Dessert
Sesame and Honey Cookies
Nutty cookies rolled thickly in toasted sesame seeds and glazed with honey — crisp at the edge, chewy in the centre, and deeply sesame-scented. They belong to the world of Moroccan honey-and-sesame sweets like chebakia but are far quicker, a good everyday bake for the tea tray.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 10
- Level
- Easy
Ingredients
- 250 g plain flour
- 100 g butter, softened
- 80 g sugar
- 1 egg
- 1 tsp baking powder, pinch salt
- 120 g sesame seeds, toasted
- 4 tbsp honey, warmed, to glaze
Method
- 1
Make the dough
Cream the butter and sugar, beat in the egg, then work in the flour, baking powder, salt and half the sesame to a soft dough.
- 2
Shape and coat
Roll into small balls, flatten slightly and press each firmly into the remaining toasted sesame to crust them.
- 3
Bake
Bake at 180°C for 12–15 minutes until golden at the edges.
- 4
Glaze
Brush the warm cookies with honey while still hot so it sets into a shiny glaze.
Chef's tips
- Toast the sesame first — raw sesame tastes flat and will not brown properly on the cookie.
- Glaze while hot so the honey soaks in slightly and sets glossy rather than sticky.
Frequently asked questions
Can I use tahini?
Yes — a spoon of tahini in the dough boosts the sesame flavour and gives an even shorter crumb.
How do I store them?
In a tin between layers of paper; the honey glaze stays tacky, so do not stack them tightly.