These cookies featured in one of our first dessert boxes and the balance of nuttiness & sweetness with the white chocolate was simply amazing! We thought we’d share this recipe from our south coast restaurant chefs so you can whip up these delicious cookies for yourself at home.

Not a white chocolate fan? No worries – you can swap it our for dark or even milk chocolate, whatever takes your fancy. We hope you love creating this Cupitt’s Estate treat at home for yourself!

Ingredients

115g butter

120g tahini

200g caster sugar

1 egg

1 egg yolk

4g vanilla extract

150g Plain flour

2g baking powder

2g baking soda

4g salt

230g white or dark chocolate

Method

Cream butter, sugar and tahini together in a mixing bowl

Beat into this butter mix the egg, egg yolk and vanilla extract

Beat in Flour, Baking powder, baking soda, salt

Melt the chocolate slowly over a low heat, and then fold it into mixture

Refrigerate dough overnight

Mould 40g cookies (about 12 cookies per batch)

Bake on 160 degrees for 12-15 mins until golden brown

Allow to cool before eating & enjoy!