Autumn is well and truly here and I’m craving all manner of comforting puddings and seasonal traybakes. These tahini blondies combine earthy Autumn flavours with sweet honey, a reminder of Summer now passed – so make for an ideal transitional bake. They remind me of the sesame snap biscuits you used to get in the wee yellow packets. Here, a sesame snap topping coats deliciously moist blondie, its sweetness tempered by nutty tahini. If you can’t get hold of the ingredient you can make your own by toasting sesame seeds and blitzing them in a food processor until they make a thick paste. To make the tahini blondies – via Martha Collinson’s lovely ‘Twist’ – you will need:
350g light brown sugar
75g tahini paste
200g plain flour
1/2 tsp baking powder
50g sesame seeds
4 tbsp runny honey
Preheat the oven to 200C/ 180C Fan/ Gas 6. Grease and line a 25cm x 30cm baking tin with parchment. In a large saucepan, heat the butter and brown sugar together until the butter has completely melted. Remove from the heat and allow do cool to room temperature so the eggs don’t scramble when you add them.
Beat the eggs into the cooled mixture, then fold in the tahini.
Sift over the flour and baking powder, and mix until well-combined.
Scrape into the tin and sprinkle all over with sesame seeds, trying to get as even a coating as you can.
Bake for 25 – 30 minutes then allow to cool completely in the tin. Blondies take a few hours to firm up, so chill in the fridge or freezer if you’re in a hurry! When they are cool, spoon the honey into a heatproof bowl and microwave for 30 seconds to make it spreadable. Drizzle the warm honey over the top of the blondies before cutting into squares.
Serve with a hot beverage. The tahini blondies store in an airtight container for up to a week.
What are you baking this weekend? Have you tried baking with tahini before?