I'm working hard these days in order to finish all my work for March before we head to Paris in 2 weeks. So I'm popping along just to post a quick recipe for tahini cookies. I had an urge for sesame, opened the fridge, combined this and that and my impulse led to these cookies which I happened to make already 3 times the past month.
Tahini Cookies Recipe:
Makes: 50 – 55 cookies
- 150 gr all purpose flour, sifted;
- 1 tsp baking powder;
- pinch of salt;
- 115 gr butter, at room temperature;
- 100 gr tahini;
- 135 gr granulated sugar;
- 1 egg;
- 100 – 120 gr black and white sesame seeds for rolling the cookies.
In the bowl of your stand mixer, equipped with the paddle attachment, cream together butter and sugar till light and fluffy. Cream in the tahini paste, then beat in the egg. Fold in the flour mixture.
Cover the bowl and place in the fridge for at least an hour – the batter will set and it would be easier to work with it.
Preheat the oven to 180ºC. When baking cookies I prefer to use the upper and lower heater with the fan function.
Take the dough out of the fridge. Using your hands roll small balls(the size of a quail egg) of the dough, then roll the balls into the sesame seeds. Arrange tahini - sesame seed balls onto a lined with silpat baking sheet leaving some space between them. Bake for about 8 minutes or until the bottom starts to turn golden-brown.
Cool on a wire rack, then store cookies in an airtight container.