Tahini is common in middle eastern cookery and a wonderfully nutritious ingredient. These biscuits combine tahini with honey to give a flavour that reminds me of peanut brittle. It’s really yummy. This recipe is easy to put together and makes around 25 small biscuits.
- 50g tahini (I used the light tahini)
- 50g butter
- 50g honey
- few drops of vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 100g plain flour
- Cream the tahini and butter until light and creamy.
- Mix in the honey and vanilla extract.
- Fold in the flour, baking powder and bicarbonate of soda.
- Bring the dough together and add some milk if the dough is too dry (I used my hands to do this).
- Roll the dough into a sausage shape and wrap in cling film. Cool in the fridge or freezer for 30 minutes or so. It will be easily to slice when cool and firm.
- Once the dough is firm, unwrap and place on a cutting board. Slice into rounds (mine were about 1/2 cm thick) and place on a lined baking tray.
- Bake at 180C for 5-10 minutes. The time required will depend on the size of your biscuits (mine took 9 minutes). The biscuits are cooked when they start to brown around the edges. Be wary of overcooking them because they will become too dry. Leave them to cool for a few minutes on the tray before transferring them to a wire rack to cool completely.