Recipe inspired by Felicity Spector (@felicityspector) and photographed by Emma Louise Pudge (@emmahitsthespot).


125g wholemeal rye flour
100g wholemeal plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
100g unsalted butter, room temperature
75g tahini
200g light brown sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
250g Islands chocolate buttons (75%, 85% or 100% - personal preference)

To make the cookie dough place the flours, baking powder, baking soda and salt into a large bowl and mix together to combine, set aside.

Place the butter, tahini and sugar into a large bowl and using an electric mixer beat together until light and fluffy, about 5 minutes. Add the egg, yolk and vanilla and beat until combined. Add the dry ingredients and mix until combined, then add the Islands buttons and mix until evenly distributed. Scoop the dough into a bowl, cover with clingfilm and refrigerate for about 4 hours until firm. I often make these in the evening and bake off the dough the next day.

Scoop the cookie dough into pieces about 60g in size. Roll into balls.

Place onto parchment lined baking trays, a couple inches apart, and then bake in an oven preheated to 190C (170C fan) for about 10-11 minutes. This temperate is a little higher than normal to help set the cookies earlier so they don’t spread as much. After they’ve been in the oven for about 7 minutes remove the trays from the oven and give them a firm tap on the surface before placing back in the oven for the remaining time until browned around the edges. Allow the cookie to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely. 

These cookies will keep in a sealed container for about 3-4 days. 

Optional: When rolling the dough into balls coat in sesame seeds, you’re not looking to completely cover the cookie just a nice even coating over all the cookie. 

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