This week I’m here to tell you about these scrrruuumptious tahini cookies! I’m going to warn you now, these cookies are dangerous. Not too sweet, but definitely sweet enough, they will have you going back and forth, in and out, of the the kitchen, going back for more. And the worst part is that there is no hiding it. Their gorgeous nutty aroma can be sensed from miles away. As you open the tin, your secret is revealed but before anyone has time to judge you, they’re lured in and entranced by the tahini cookie. Before you know it, all that’s left is an empty biscuit tin and a pile of crumbs… Oh! I should write a thriller! Maybe not if the only storyline I can come up with is people eating cookies…
Basciallyyy, what I’m trying to say is, these biscuits are really addictive and moreish and definitely qualify for the youcansitdownandeatthewholetininonesitting category. They’re crisp and buttery and melt in your mouth.. They’re nutty and crumbly and sweet… The sprinkle of cinnamon brings them a beautiful warmth.
Just in case you don’t know what tahini it is a sesame seed paste, used a lot in the Middle Eastern cuisine.
Onto the baking! (Recipe from Ottolenghi’s Jerusalem – very much recommend this book if you enjoy the Middle Eastern cuisine with a modern twist!)
You will need:
130g caster sugar
150g unsalted butter, at room temperature
½ tsp vanilla extract
25ml double cream (or I used light creme fraiche and that was fine too, just a little trickier to measure out in ml because it’s thicker obviously!)
270g plain flour
1 tsp ground cinnamon
Preheat oven to 200c and line two cookie trays with greaseproof paper
Step 1: Put your sugar and butter into a bowl/mixer and beat until just combined but not aerated
Step 2: Add the tahini, vanilla extract and cream and mix again until combined
Step 3: Add the flour and mix until your dough comes together
Step 4: Tip this out onto the surface and knead, a little, until the dough is smooth
Step 5: Roll out into 20g balls (I did weigh mine and it really helped to get even sizes and an even bake across all my cookies.. After a while, it was like me and Ottolenghi started to connect on a spiritual, cookie-ball-rolling level as I kept rolling out the balls of dough and getting them to exactly 20g before weighing them.. The moment I realised I had rolled out 9 perfect 20g balls without weighing them was a beautiful moment and I’m glad you can all be here to experience that again with me.. Well that got a bit weird, didn’t it?)
Step 6: Put the balls of dough on the cookie trays – leave about a 3cm gap between them as they will spread a little bit and, although it sounds incredible, we don’t want one giant tahini cookie instead of these dainty little nuggets of deliciousness!
Step 7: Using a fork, press the cookies down slightly but not too much so that they stay chunky (see picture below for guidance!)
(Optional) Step 8: Sprinkle your cookies with cinnamon – I did half sprinkled with sugar, and the other half sprinkled with cinnamon
Step 9: Bake for 15 minutes until slightly golden – leave to cool on a wire rack, they’ll be crisper and more buttery when they’re cool but I’m not going to tell you not to have a warm cookie, because that would be cruel! Just leave room in the cookie hole, in your tummy, for the rest!
Step 10: (The most important step) EAT THEM ALL UP WITH YOUR LOVED ONES!!
I hope you enjoy these cookies as much as I did!
Happy Baking! 🙂