This recipe was generously shared with us by Sarit and Itamar from their latest Honey & Co. cookbook. 

Makes about 16 cookies

INGREDIENTS

For the cookie dough
140g/5oz butter
200g/7oz golden caster (superfine) sugar
zest of 1 unwaxed lemon
1 egg
100g/3½oz tahini paste
300g/10½oz self-raising flour (self-rising flour)
80g/2¾oz bitter lemon marmalade (or regular marmalade if you can't find it)
40g/1½oz preserved lemon paste, shop-bought or homemade

To roll (optional)
40g/1½oz sesame seeds
40g/1½oz Demerara sugar
¼ tsp flaky sea salt or kosher salt

Method

1. 1. Cream the butter with the sugar and lemon zest until combined but not fluffy. Mix in the egg and tahini paste, then add the remaining cookie ingredients and combine to form a smooth dough.
      

   2.  Place in the fridge for 20 minutes to set a little before shaping into 16 balls (roughly 55g/2oz each).
      

   3. Heat your oven to 180°C fan/200°C/400°F/gas mark 6.
      

   4. Lightly roll the balls in the sesame seeds, Demerara sugar and salt (if using). You can freeze the cookie dough at this stage and bake from frozen when needed. Simply add 4 minutes to the total baking time.
      

   5. If you are baking them straight away, place the cookie dough balls on a lined baking sheet about 5cm/2in apart, as they spread when they bake. You may need two trays to bake all the dough at once.
      

   6. Bake for 8 minutes, rotate the tray 180°, then bake for a further 4–5 minutes until the cookies have flattened a little and started to go golden. Don’t overbake, as you want them to stay rather soft and chewy.
      

   7. Remove from the oven and cool on the tray before eating. They will keep well for a couple of days, if you let them.