Toast 40g of the unhulled sesame seeds. either by dry frying in a pan or by baking in the oven for 3-5 minutes at 180℃ (350℉, Gas 4). Leave to cool.
Cream the butter, sugar and honey together until light and fluffy.
Beat in the tahini and vanilla extract.
Sift in the dry ingredients and mix in together with the toasted sesame seeds until all is incorporated.
Cover and leave in the fridge or a cool place to firm up.
Place the black and white sesame seeds onto separate plates. Roll the dough into small walnut sized balls and then roll in either the black or white sesame seeds to coat.
Place a little apart on a lined baking tray and flatten slightly.
Bake at 180℃ (350℉, Gas 4) for 8-12 minutes until they are firm and golden, but not brown.
Leave to cool for a couple of minutes, then place on a baking rack to cool completely.
Notes
Adapted from Bake it Better Biscuits by Annie Rigg.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.