These cookies have us revelling in our obsession about all things tahini, and sesame seeds too. They make the perfect snack for tea with friends, or as a quick post-lunch snack.

Sesame Tahini Cookies
2 cups (276g) Flourist Sifted Spelt Flour
1 tsp baking powder
1/2 tsp kosher salt
3/4 cups(170g)  butter
3/4 cups (165g) tahini 
1 cup (216g) sugar
1/4 cup (36g) sesame seeds for rolling

Preheat oven to 350 degrees. Cream together the butter, tahini, and sugar until light and fluffy. Combine flour, baking powder, and salt and add to mixer. Mix until combined. Scoop and roll into a ball and press into the sesame seeds enough to cover. Bake on an un-oiled cookie sheet for 12-15 minutes, until edges are golden brown.