I have always wondered what to do with tahini, as I find myself having at least half a jar leftover, after making hummus or moutabal (my favourite dips). I have just come back from Oman, where I sampled all kinds of middle eastern dishes (my absolute favourite kind of cuisine – after Indian, of course!), including these cookies and I just had to try my hand at making a batch at home. Having searched around the web, I stumbled across this recipe for honey tahini cookies on the Food and Wine website, which I have followed, but included a few additional spices. I hope you enjoy them as much as I do, and if you are looking for more recipes with tahini, please take a look at the bottom of this page for inspiration.
- 150g almond flour
- 1/2 tsp bicarbonate soda
- 1/4 tsp sea salt
- 150g honey
- 125g tahini
- 1 tsp vanilla extract
- 1 tsp ground ginger powder
- 1 tsp toasted fennel seeds, roughly chopped
- 120g sesame seeds
- Preheat the oven 175C and line a baking tray with baking paper
- Place the dry ingredients into a medium sized bowl and mix well.
- In a separate bowl, add the honey, tahini and vanilla extract, and mix well.
- Add the dry ingredients into the bowl with the wet ingredients and knead until you get a soft dough.
- Take a small piece of dough (size of a marble) and roll in the palm of your hands until it becomes the shape of a ball. Roll these into a bowl with sesame seeds, and ensure each dough ball is fully coated. Then place these onto the lined baking tray. Flatten each dough ball, so it is the shape of a disc.
- Bake for 8 minutes, or until the cookies are just about to turn golden brown.
- Remove from the oven and place on a wire rack to cool.
- Serve with freshly brewed coffee.
Mtabbal, a smoky aubergine dip, by Little Sunny Kitchen
Herbed cauliflower rice with tahini yoghurt, by Recipes from a Pantry
Tahini Almond cookies by Natural Kitchen Adventures
Sun dried tomatoes hummus by Happiness is Homemade
Date tahini smoothie, by Rough Measures
Homemade hummus, by The Crafty Larder
White chocolate halva flapjacks by Tin and Thyme