The secret to their "domed" shape is not just due to using a mini ice-cream scoop. The cookie dough must be chilled and then baked in a very hot oven (just at the beginning) so that they retain their shapes and don’t flatten and spread out ! And the rest is easy : 1 cup of flour and ½ cup of everything else and 1 egg, for a sweet yet slightly salty and crumbly yet compact melt-in-your-mouth explosion of flavor and nuttiness.

If you’re hesitant about the sesame tahini (which is slightly bitter), you can also start off with only ¼ cup of it and increase the peanut butter to ¾ cup but I tried both and half-half is the best. Most often, in a jar of sesame paste or tahini, the solid paste separates from its oil but this is perfect because it’s the paste that you want, not the oil. The malt powder is optional and not always easy to find but it adds extra toastiness & nuttiness to the recipe.

And in case you don’t have a mini ice-cream scoop, you can use your tablespoon measuring spoon to shape them but it might stick or another option would be to chill the cookie dough before shaping and then once it’s cold, roll them into balls using your slightly-oiled palms and then chill again before baking.

It’s one of those recipes that takes 5 minutes to make and 15 minutes to bake but the dough must be chilled for at least 30 minutes, which will give you enough time to wash everything up and put everything away as you wait, so you can enjoy them in a perfect setting . . . :)