Tahini Cookies

This recipe is from one of my favourite cook books Jerusalem by Yotam Ottolenghi who has written a stream of wonderful recipes which are from his Middle Eastern heritage.  When I make this recipe I often ask if friends can recognise the ‘secret’ ingredient!  No one ever has but everyone agrees it is delicious.

130 g castor sugar
150 g unsalted butter (at room temperature)
110 g tahini paste
5 t (25 ml cream)
270 g plain flour
1 t ground cinnamon (optional)

Preheat oven 200 degrees C
Mix sugar and butter until just combined.
Add the tahini, vanilla and cream.
Then add flour and beat about a minute until the dough comes together.
Knead until smooth.
Pinch off 15 g of the dough and roll into a ball.
Use the back of a fork to push down slightly and place on a baking sheet.Sprinkle with cinnamon and bake for 15 – 17 minutes.  Cool on a wire rack.  They will keep in a sealed container for 10 days.

 

 

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