Beat the butter, honey and sugar together using an electric whisk or in a stand mixer until light and fluffy. Add the vanilla, cinnamon, 1/4 tsp sea salt and the tahini, and beat until smooth.

Mix the flour and baking powder together in a separate bowl, then add to the wet mixture. Mix at low speed or by hand until it starts to come together into a soft dough – it will be a little sticky. Cover and chill for at least 1 hr until firm.

Heat the oven to 180C/160C fan/gas 4. Pour the sesame seeds into a shallow dish and line two large baking sheets with baking parchment. Roll the dough into walnut-sized balls, about 25g each. Roll in the sesame seeds to coat, then arrange, well spaced apart, on the baking sheets. Bake for 18-20 mins until deep golden. Cool on the baking sheets for 10 mins – they will be crumbly while warm – then transfer to a wire rack to cool completely.