After a few successful batches of the original tahini cookies and my orange-flavoured version, I was ready to experiment again. I asked Claude for other flavour suggestions, and it came back with a great idea: toasted sesame seeds and honey instead of maple syrup to add to the Middle Eastern flavour profile.

That’s what I did. I toasted four tablespoons of sesame seeds. Three went into the mixture once they were cool, and I sprinkled the last tablespoon on top. The result is a really chewy and tasty cookie.