Cookie

Think of these tahini cookies as grown-up peanut butter cookies. The tahini lends a creamy, earthy flavor.

If you’re baking more than one tray of cookies at a time, swap their shelf positions in the oven halfway through cooking time to ensure even coloring.

Yes, you read that correctly! You will have this comforting cookie in just 2 minutes. Like any cookie, it will harden as it cools, however, if you want a warm, soft-centre cookie eat it immediately. Or feel free to wait 5 minutes until the edges crisp a little. I think it’s incredible served with a scoop of non-dairy vanilla ice cream.

I use my favorite no-churn ice-cream recipe in these ice-cream sandwiches which makes them really quick and easy. You could use your own favorite ice-cream; just defrost it slightly so you can spread it between the brownie layers easily.

Use one flavor (like pistachio) for this ice cream cookie sandwiches recipe, or mix it up: Each pint will yield enough ice cream for three sandwiches.

Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds.

These cookies are meant to be eaten frozen, so you might be surprised by the amount of salt. Don't be! Chilling dulls flavors and the extra salt gives them the boost they need.

Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe to eat as is.