Line a macaroon tin with discs of baking parchment/paper. A typical macaroon tin will be a metal tray consisting of 10 to 12 disc-shaped shallow indentations.
Use two separate bowls. Put the white sesame seeds in one bowl and black sesame seeds in the other.
Using a coffee grinder/ mortar & pestle or back of a rolling pin, grind the cashew nuts into a medium to fine powder.
Combine the ground cashews with the rest of the dry ingredients. Mix well and put half of the mixture into each bowl. Add the honey and cashew butter to each bowl.
Melt the butter in a small milk pan and add half to each bowl. Stir vigorously as you add the butter so that the cashew butter and honey combine well. Then mix each until you have a thick sesame paste or dough.
Fill a mug or glass with cold water. Wet a dessert spoon and using a teaspoon, spoon the white mix into half of each of the wells of the macaroon tin. Using the back of the dessert spoon flatten and smooth the sesame paste into a one half of a ying-yang shape. Do the same for the black sesame paste.
Place in the middle of the oven for 6-8 minutes or until the edges have started to turn golden brown.
Remove from the oven and allow to cool for around 10 minutes.
We used a 2¼inch/5.8cm cutter to cut circles out from the macaroon tin. This made the edges tidy and allowed for the biscuits to be released neatly. You could do this after the biscuits have been chilled in the fridge for around half an hour, but we managed it without doing so.
If the biscuits have not been chilled, place them in the fridge for half an hour.
Remove from the fridge and enjoy! If there are any left, store in an airtight container for 2-3 days.