for 15 pieces

Mixture

100 g	butter, soft, cut into pieces
150 g	sugar
80 g	tahini (sesame paste)
1	egg
100 g	frozen blueberries, defrosted

Dough

250 g	white flour
¾ tsp	baking powder
½ tsp	cinnamon
¼ tsp	salt

Frosting

30 g	frozen blueberries, defrosted
2 tbsp	icing sugar
125 g	cream cheese
1 tbsp	sesame seeds

How it's done

Mixture

Place the butter with all the other ingredients up to and including the blueberries in a bowl, mix using the whisk attachment on a mixer.

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt, stir into the mixture, mix quickly to form a soft dough – do not knead.

Cookies

Using an ice cream scoop or two tablespoons, shape the dough into approx. 15 balls. Place on two baking trays lined with baking paper, leaving plenty of space between each ball, and flatten them slightly.

To bake

Approx. 15 mins. in an oven preheated to 160 °C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

Frosting

Place the blueberries and icing sugar in a measuring jug, puree. Stir in the cream cheese. Transfer the filling to a disposable piping bag, cut off the tip, pipe on top of the cookies, sprinkle with sesame seeds.

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