Tahini cookies
Crumbly, slightly nutty flavoured, these tahini cookies, rolled in sesame seeds are a must in your cookie repertoire. They are easy to make and will surely be loved by all.
Servings: 18 cookies
Ingredients
- 100 g butter
- 140 g flour
- 60 g tahini
- 1 tbsp brown sugar
- 2 tbsp white sugar
- 1 tsp baking powder
- 1 tsp vanilla sugar
- A pinch of salt
- 1 egg
- 5 tbsp white and black sesame seeds
Instructions
- Crumble butter and flour in a large bowl.
- Add in the rest of the ingredients, except for the sesame seeds.
- Kneed it together to one dough. It should all stick together.
- Let the dough rest in the fridge for 20 minutes.
- Set the oven to 175 °C (350 °F).
- Roll the dough into a long roll about 3cm (1 inch) across.
- Spread the sesame seeds on a plate.
- Take the log roll and roll it in the sesame seeds.
- Cut the log roll in eighteen roundels and place them flat on a cookie sheet.
- Put in the oven for 10-12 minutes, and bake until golden. check after ten minutes.
- Take out of oven and leave on a cooling rack until cool.
Notes
To make the cookies perfectly round, after taking them out of the oven, while still slightly warm, put a glass over the cookie and move around in a circular motion. This will make the cookies perfectly round.