This is a new recipe that is so quick to make and so buttery and 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. Having heard how delicious they were, I asked Noa for the recipe, which she gave so generously. Thank you, Noa!
Here are a few old and new fun photos from our trip to Australia!
These cookies melt in your mouth but surprise you with a friendly, nutty crunch from the almond. Their crumbly lightness is instantly addictive.
These make great cookies to make with children as the batter is not messy but smooth and clean to roll into balls.
TAHINI COOKIES
makes approx 25 cookies
ingredients
½ cup/100g soft butter
½ cup/100g light blond sugar
½ cup/115g traditional runny tahini
1 tsp vanilla extract
1½ cup/220g white flour
1 tsp baking powder
20 whole almonds, optional
preparation
- Preheat the oven to 160°C (fan) and line 2 baking trays with baking paper.
- In a large bowl, mix the butter and sugar until well combined using an electric beater or spoon.
- Add the tahini and vanilla and mix to combine, then add the flour and mix well to form the cookie dough.
- Pinch off one generous tablespoon of dough and roll it into small balls, approximately 20g each.
- Place the dough balls onto the prepared baking tray and press down gently. You can place an almond on each cookie before pressing down.
- Repeat the process with the remaining dough.
- Bake for 15 minutes or until golden, rotating the trays halfway through baking. Allow the cookies to cool completely before enjoying them.
variation
Omit the almond and press the dough into granulated sugar or a variation of crushed pistachio and flaked almonds.
Goodness shared from Stacey
