This is a new recipe, so quick to make, and so buttery melt in your mouth delicious. If you are a big fan of Halva, these are the cookies for you!
On returning from Australia, my husband kept raving about these cookies that our good friends, Lior and Noa, had given him to ease the absence of Yasmin and Elijah. So, having heard how delicious they were, I asked Noa for the recipe and gave so generously…thank you, Noa!
These are the kind of cookies that melt in your mouth but surprise you with a friendly, nutty crunch from the almond. Their crumbly lightness is instantly addictive. Great cookies to make with children as the batter is not messy but smooth and clean to roll into balls.
tahini cookies
Makes approx 20 – 22 cookies
ingredients
½ cup/100g soft butter
½ cup/100g light blond sugar
½ cup/115g traditional runny tahini
¾ cup/100g white flour
¾ cup/110g whole wheat flour
1 tsp baking powder
20 whole almond, optional
preparation
1. Preheat oven to 170C. Line 2 baking trays with baking paper.
2. In a large bowl, use an electric beater or a spoon to mix together the butter and sugar until well combined, then pour in the tahini and combine well.
3. Add the flours, baking powder and add to the butter, sugar and tahini mixture – combine well, and that’s your cookie dough done.
4. Pinch off 1 generous tablespoon of dough and roll into small balls approx 20 -25g and place onto the prepared baking tray press down gently (it’s optional to place an almond on each cookie before pressing them down.) Repeat with the remaining dough.
5. Bake for 15 mins or until golden, rotating the trays halfway through. Allow to cool completely and enjoy.
variation
- Omit the almond and press the rolled balls into granulated sugar before baking.
Goodness shared by Stacey
