This is a new recipe that is incredibly quick to make and is both buttery and delicious. If you are a fan of halva, these cookies are perfect for you!
When I returned from Australia, my husband couldn’t stop raving about these cookies that our good friends, Lior and Noa, had given him to help ease the absence of Yasmin and Elijah. Eager to taste them for myself, I asked Noa for the recipe, which she kindly provided. Thank you, Noa!
Here are some fun photos from our trip to Australia, both old and new!
These cookies melt in your mouth while surprising you with a delightful, nutty crunch from the almonds. Their light and crumbly texture makes them instantly addictive.
These cookies are also great to make with children, as the batter is smooth and not messy, making it easy 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
