Sundried Tomato and Sesame Seed Biscuits

These lovely little biscuits make a great accompaniment to Mull of Kintyre Cheddar Cheese. Serve with thin slices of cheese. Makes 20 – 24

Sundried Tomato and Sesame Seed Biscuits


  • 130g butter, softened
  • 1 tbsp Tahini (sesame seed paste)
  • 2 tbsp sundried tomato paste
  • 170g plain flour
  • Pinch salt
  • Pinch paprika
  • 4 tsp sesame seeds


  1. Heat the oven to 180C/Fan 160C/ Gas mark 4. Line a large baking sheet with parchment paper.
  2. Beat the butter until soft and creamy, add the tahini and sundried tomato paste and mix well.
  3. Sift the flour, salt and paprika together and add to the mixture. Work into it until it forms a dough.
  4. Using your hands divide into balls slightly smaller than a ping pong ball. Place each one onto the baking sheet leaving a 2cm gap between them all. Using your hand flatten them until they are roughly 1 cm thick. Scatter over the sesame seeds and press down lightly.  Using the prongs of a fork mark some lines on the top.
  5. Place in the preheated oven and cook for approximately 20 minutes, checking them after 15 minutes. Allow to cool slightly on the tray before removing to a wire rack to cool completely.