Heat the oven to 180C/160C fan/gas 4. Split the croissants so you can open them out like a book, and leave the cut sides exposed to dry out a little more while you do everything else.

In a small bowl, mix the date syrup with 1 tbsp water to make a thin, spoonable liquid. Set aside.

Mix the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the tahini and finally the flour to make the tahini cream.

Trickle the syrup over the cut sides of the croissants and let it soak in, then spoon 1-2 tbsp of the tahini cream over the bottom half of each croissant and place the tops on. Transfer to a baking tray lined with baking parchment and place another tray on top, weighed down with something heavy like a couple of cookbooks. Leave for 10 mins.

When you’re ready to cook them, remove the weighted tray, spread another tablespoonful of tahini cream over the top of each croissant and sprinkle with sesame seeds. Bake for 12-14 mins until golden. Leave for 10 mins to crisp up, dust generously with icing sugar and serve. Any leftover tahini cream will keep in the fridge for a week.