Step 1

In a bowl, mix up maple syrup, tahini* and vanilla essence until fully combined and there are no lumps in your tahini.

Step 2

Mix in ground walnuts until fully combined.

Step 3

In a separate bowl, combine sifted flour and baking soda. Add it to the tahini mixture in 3 batches. The mixture will be thick and sticky so it's best to use your hands. If you want to make these cookies gluten free, either use ready-made oat or buckwheat flour or grind up gluten-free oats in a coffee grinder or food processor.

Step 4

Divide dough into 12 even pieces. Roll each piece into a ball and dip it in a plate of sesame seeds (if using), press the ball down with a bottom of a glass to create a ½ cm thick 5 cm (2 in) diameter disc.

Step 5

Once you get all the discs coated in sesame seeds, put them into the fridge for about 40 min. 30 min in, pre-heat the oven to 175° C / 350° F.

Step 6

Bake in a hot oven for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before eating. Store in an airtight container.