Tahini Cookie Recipe

I'd never heard of tahini being used in cookies until I had one from Ancestor's Coffee in Norwich - and it was hands down one of the best cookies I've ever tried. It's like the seasame seed version of peanut butter, and can also be used in savoury dishes (it's a main ingredient in hummus!) or in sweeter foods such as these.

These are good because the sweetness of the other ingredients complements the tahini really well. They only take around 8 minutes in the oven, and not ever so long to prepare either, so they make a good quick weekend treat!

This made 14 palm-sized biscuits that were around 1cm thick, but feel free to change the size if you fancy!



Ingredients

• 260g plain flour
• 110g vegan butter (I used flora!)
• 110g caster sugar
• 1 TSP baking powder
• 2 TSP ground ginger
• 1/2 TSP salt
• 3 TBSP agave syrup (if you don't have any you could substitute it for golden syrup)
• 80g Tahini
• Sesame seeds
• 1/2 TSP vanilla bean essence

Method

1. Preheat the oven to 180°c

2. Mix the butter, sugar, agave and vanilla essence together until creamy.

3. Add the tahini and mix until combined (I found it was too solid to mix in straight away, so I microwaved the tahini for around 45 seconds until it was more a liquid).

4. Sift the flour, salt, baking powder and ginger into the mix in parts until a dough is formed. If the dough is too dry, add a splash of plant milk at a time until it can be rolled into a ball.

5. Sprinkle a small amount of seasame seeds on a large chopping board. Forming individual small balls of dough, place each one into the pile of seeds and flatten with the back of your hand to form a cookie.

6. Bake for around 8 minutes (keep an eye on them, they cook quickly!) until golden brown.

7. Enjoy! They go amazingly with coffee :)