In a medium sized bowl, sift together flour, baking soda, baking powder and salt. Set aside.

In a large bowl, stir together the butter, honey and sugars until smooth. Stir in the egg and vanilla, combining well. Fold in the flour mixture blending well.

Place the cookie dough in a smaller clean bowl or in a piece of parchment paper and chill in the refrigerator for at least 4 hours or overnight.

Meanwhile, add the sesame seeds to a small skillet. Heat and stir gently over medium heat until the seeds begin to pop.  Once the sesame seeds are lightly toasted and fragrant, remove from the heat. Pour onto a shallow plate top cool.

Remove the cookie dough from the refrigerator and divide into 1oz/28g balls.* Roll each ball completely in the toasted sesame seeds. Place the prepared cookie balls in a clean tray lined with parchment paper and chill for 1 hour.

Heat your oven to 350°F (176°C). Place the cookie balls on a parchment lined baking sheet, making sure that the cookies have at least 2″ (5cm)* of space on all sides. (Cookies spread out while baking.) Bake the cookies for 12-15 minutes until golden brown. Remove to a wire cooling rack and cool completely. Store in an air-tight container.