ReceptnaptárTahini honey sesame cookies
Tahini and honey cookies are a simple, dairy-free little biscuit from Mediterranean cooking: the nutty, slightly bitter taste of sesame paste is balanced by the sweetness of honey, with a sesame crunch on the outside. They're made from few ingredients in 25 minutes and are perfect with coffee.
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Method
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- Preheat the oven to 175°C and line a baking tray.
- Mix the tahini smooth with the honey and egg.
- Add the flour, baking soda, cinnamon and salt, and knead into a dough.
- Shape 18 balls, roll them in the sesame seeds and flatten slightly.
- Bake for 12 minutes; they keep in a tin for 10 days.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The tahini should be good quality and well stirred; the oily layer on top should be mixed in so the dough is uniform before you measure it out.
- The cookies are soft while baking and firm up as they cool: don't overbake them, the edges should be golden.
- You can make them the same way with peanut butter or almond butter.
Frequently asked questions
How long do they keep?
In an airtight tin, 10 days.
Are they dairy-free?
Yes, they do contain egg, but they're made without milk or butter.
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