Directions

1. Bring the honey to a boil in a small pan set over a medium-high heat. Boil for 5 mins until it has darkened and smells nutty – don’t worry if it looks quite dark, this will add flavour. Whisk briefly, then remove from the heat and carefully whisk in the butter until melted. Transfer to a heatproof bowl and leave to cool.

2. Tip both the sugars, tahini, egg and yolk into the bowl with the honey mix, then beat to combine.

3. In a separate bowl, mix the flour and bicarb together, then gradually pour the wet ingredients into the dry and mix until it comes together into a dough.

4. Chill for 3 hrs, or overnight.

5. Heat the oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Roll the dough into 18 even balls (weigh for accuracy, if you like – they should be around 45g each), and arrange on the trays spaced 5cm apart.

6. Gently press down with the back of a spoon to slightly flatten the tops, then sprinkle over the sea salt flakes and sesame seeds and bake for 10-12 mins.

7. Tap the tray on a work surface to slightly flatten the cookies. Leave to cool on the trays for 10 mins, then transfer to a wire rack to cool completely.

8. Will keep in an airtight container for up to three days.