Home made Tahini Cookies - the taste of my childhood
As the weather gets colder and we're getting towards the season where we'll be entertaining, my go-to cookies for these types of gatherings are my homemade tahini cookies. The best thing about them, other than the taste, of course, is that they are so easy to make! Your guests will be so impressed by the way they taste. These really are the best accompaniment to a cup of tea or coffee.
So if the picture didn't wet your appetite, you're going to be so surprised by how easy these tahini cookies are to make! I’m excited to share with you one of my favorite go-to cookies that my mum used to make and reminds me of home.
So without further ado, this is my seven-step process for making the best homemade tahini cookies you've ever tasted.
Ingredients
- 160ml Tahini Paste
- 120g White Sugar
- 200g Room Temperature Butter
- 420g White Flour
- Plain Whole Almonds (optional)
- Icing Sugar (for decoration)
Process
- Preheat your oven to 160c.
- Mix all the ingredients together, you can use a stand mixer, or mix by hand until fully combined. The dough at this point will be slightly sticky.
- Roll into balls. The size is up to you depending on what size cookies you want. In the picture, I roll them to the size of the head of a teaspoon.
- Place the balls on a parchment-lined baking tray, about 2cm apart from one another.
- Push a whole almond into the cookie.
- Bake until the cookie is golden all over. This should take about 15-20 minutes.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets. The cookies will firm up as they cool down.
- Optional, but I love doing this, lightly dust the cool tahini cookies with some icing sugar.
How simple is that! Now dig in and treat yourself to one of the best cookies you and your loved ones will surely love!
