I was in the library last night attempting to write my essay on autism and male and female brains but my mind was on Masterchef and these cookies. It was late, and it was all so depressing, and that dead silence was suddenly broken by a flock of screeching seagulls.
I f*ckng hate seagulls. I love animals, I really do love animals, but I f*cking hate seagulls. In this seaside town they're just everywhere, breaking up bin bags on the road, roaming around like they're better than everyone. I mean just look at them, there's that air of arrogant indifference, with their hooked beaks and their small eyes. They're not as pleasant as Little Mermaid paints them to be.
And this morning I woke up early and popped them into the oven. I woke up really early. I miss sleep. The Time just published more articles reinforcing how important sleep is and I refuse to read them. I'll sleep when all the seagulls die. It's quite haunting, that squawk, that obnoxious, high-pitched cry. It is bone-chilling, especially at night and definitely not a good sound to wake up to.
Recipe from Food and Wine
Makes about 100 cookies
1 stick + 2 tbsp (140g) butter
1 cup tahini
3/4 cup icing sugar
2 tsp sea salt
1 3/4 cup flour
1/2 cup sesame seeds
Put the butter, tahini, sugar and salt in a bowl. Using an electric mixer, beat until smooth, about 3 minutes. Stir in the flour until it just comes together as a dough. Form into two long logs. Roll each log in the sesame seeds. Wrap in cling film and leave to rest in the fridge for at least 2 hours.
Preheat oven to 160C/325F. Slice the logs into 1/4inch slices (about the thickness of a £1 coin). Place them spaced apart on a greased and lined baking sheet. Bake for about 25 minutes or until golden.