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![](\"https:\/\/images.squarespace-cdn.com\/content\/v1\/54d4153ce4b00c0e483c13a6\/1544308217895-ESMPRHHUUJQOHZQEEJBL\/chebakia+white+chocolate+cookie+-5.jpg?format=1500w\")
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4 tablespoons toasted sesame seeds <\/p>\n<\/li>\n
430g plain flour<\/p>\n<\/li>\n
1 \u00bd teaspoons baking powder<\/p>\n<\/li>\n
1 \u00bd teaspoons baking soda<\/p>\n<\/li>\n
\u00bd teaspoon salt<\/p>\n<\/li>\n
\u00bd teaspoon ground cinnamon<\/p>\n<\/li>\n
\u00bd teaspoon ground aniseed<\/p>\n<\/li>\n
\u00bd teaspoon ground turmeric<\/p>\n<\/li>\n
250ml unsalted butter, melted and cooled slightly\u00a0<\/p>\n<\/li>\n
200g brown sugar<\/p>\n<\/li>\n
90g granulated sugar<\/p>\n<\/li>\n
2 large eggs <\/p>\n<\/li>\n
1 teaspoon vanilla extract<\/p>\n<\/li>\n
200g white chocolate pieces (chunks or chips)<\/p>\n<\/li>\n
4 tablespoons clear honey<\/p>\n<\/li>\n
2 tablespoons orange blossom water\u00a0<\/p>\n<\/li>\n<\/ul>\n
Use a pestle and a mortar or coffee grinder (or a small food processor) to finely ground the sesame seeds. Take care not to overgrind them, otherwise they could turn into sesame seed butter. \u00a0<\/p>\n
In a large bowl, whisk the flour, ground sesame seeds, baking powder, baking soda, salt, cinnamon, aniseed and turmeric together. Set aside.<\/p>\n
In a separate large bowl, add in the melted butter, brown sugar and white sugar\u00a0 and beat together with a hand-held electric whisk (or using a stand mixer fitted with the paddle attachment) for about 2\u20133 minutes or until the mixture is smooth and fluffy. Add the eggs, vanilla extract, orange blossom and honey beat once more.<\/p>\n
In one batch, add the flour and mix on a low speed until everything is incorporated \u2013 be careful not to overmix as this will make the cookies quite tough. Pour in the chocolate chunks and mix one last time. Cover the bowl with cling film and leave to rest in the fridge for a minimum of 2 and up to 24 hours.<\/p>\n
When ready to bake, preheat the oven to 170 C (350 F). Scoop the dough in single tablespoonfuls and place the cookies on a lined baking tray, leaving at least 5cm between each of them, and bake for about 10 to 12 minutes until the edges are lightly golden brown and the centre is a bit soft. Remove from the oven and leave the cookies to rest on the tray for 5 minutes, then transfer them to a wire rack to cool completely \u2013 if you try to remove them sooner, you may damage the cookies.<\/p>\n<\/div>\n