Ingredients:

  • 1 cup (2 sticks) cold, diced Unsalted Butter
  • 1/2 cup good quality Tahini (well-stirred)
  • 3/4 cup Caster Sugar (superfine)
  • 1 large Egg Yolk
  • 1 teaspoon Pure Rosewater
  • 2 cups All-Purpose Flour
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 cup Crushed Pistachios (unsalted, for topping)
  • 1 tablespoon Toasted White Sesame Seeds (for topping)
  • 1 large Egg White (lightly beaten, for wash)
  • 2 tablespoons Optional: Icing Sugar (for dusting)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour and salt thoroughly in a medium bowl. Set this dry mixture aside.
  2. Cream the Fats and Sugar: In the bowl of a stand mixer, combine the cold, diced butter, tahini, and caster sugar. Beat on medium-high speed until the mixture is visibly lightened, creamy, and fluffy (about 3–4 minutes). Scrape down the sides regularly.
  3. Add Wet Flavouring: Reduce the speed to low. Add the single egg yolk and the rosewater. Mix until they are just incorporated.
  4. Incorporate Flour: Turn the mixer to the lowest setting. Gradually add the reserved flour mixture until the dough just comes together into a shaggy mass. Stop immediately once the last streaks of flour disappear to prevent overmixing.
  5. Form and Chill: Turn the dough out onto plastic wrap. Press the dough into a disc about 3/4 inch thick, wrap tightly, and refrigerate for a minimum of 60 minutes, or until firm enough to roll.
  6. Preheat and Prep: Preheat oven to 350°F (175°C). Line two large baking trays with parchment paper. Prepare the topping by mixing the lightly crushed pistachios with the sesame seeds. Whisk the egg white for the wash.
  7. Shape and Top: Remove the dough from the fridge and roll it out evenly between two sheets of parchment paper until the dough is about 1/4 inch thick. Use cookie cutters to cut shapes and transfer them to the prepared baking trays.
  8. Bake and Cool: Brush the tops of the cut biscuits very lightly with the egg white wash. Immediately sprinkle with the nut and seed mixture, pressing lightly to adhere. Bake for 15–18 minutes, rotating the trays halfway through. Allow the biscuits to cool completely on the baking tray before serving. Dust lightly with icing sugar, if desired.