Tahini Cookies

Tahini Cookies | giverecipe.com

I found the pictures of these cookies in one of older files this morning and I remembered how soft they were. I made these a year ago and took some to the school to share with some colleagues. A student of mine knocked the door just as I was serving these to a few friends. You know what? All friends got their shares and my student was lucky enough to get the last one left in the box. She didn’t open her eyes until she finished her bite and she immediately asked for the recipe. She was so surprised when she learnt how easy it was. After a week, she came to my room with a small box full of tahini cookies. It was my turn this time to get surprised as her cookies were as wonderful as mine.

You know I don’t make such cookies any more because of diabetes, but I just couldn’t skip this recipe when I saw its pictures. If you are looking for easy and quick cookies, you must try these. I have to warn you, though. These tahini cookies are so soft –you can see the craks on them, so you had better hold one of your palm under your chin to prevent any waste.

Tahini Cookies

Rating: 51

Serving Size: 8

Ingredients

  • 2 cup flour
  • 1 cup tahini (sesame paste)
  • 1 cup castor sugar
  • ½ cup olive oil
  • 1 tbsp baking powder

Instructions

  1. Preheat the oven at 160C.
  2. Combine all ingredients and make a soft dough. Shape it with cookie cutters or with your hands. I make half moons with my hands, but you can give them any shapes you like.
  3. Lay baking sheet in an oven tray and place cookies on it. Bake them until they get slightly golden about 15 minutes.
http://www.giverecipe.com/tahini-cookies.html



Comments

  1. megi says

    Hi Zerrin, these cookies look amazing, I love the cracks on top.

  2. emily says

    These are yummy, but unfortunately, when I made them, did not hold together at all! They crumbled coming off the baking sheet and most just barely made it into the box. Many just turned to crumbs on the way. It was more of a “streusel” and less a “cookie.” But they are tasty- I topped ice cream with the remains and it was delicious.

  3. Sabiha says

    I don’t have castor sugar, do you think regular white sugar would work for this recipe?

    Also, any idea on how to prevent the cookies from falling apart as the previous poster commented on?
    I am just being cautious before I try the recipe because I hate wasting food!

    These look amazing!

    • says

      Sabiha, I think white sugar works fine too for this recipe. Well, these ingredients hold together for me, but if your dough doesn’t hold together, then maybe you can add a little more flour and little butter. Hope you have a good result!

      • Sabiha says

        I just made them and they turned out terrific! I added a little less sugar and instead
        dusted them with icing sugar after they cooled off. I also added some sesame seeds
        into the dough just for a nice look. They held together pretty well.

        I think next time I’ll also add some ground pistachios and less tahini, what do you think?

        Thanks Zerrin!

        • says

          Happy to hear that the result pleased you! Dusting with icing sugar is a good way to arrange its sweetness. And I’m sure your cookies look fascinating with sesame seeds and topped with icing sugar.
          Pistachio sounds like a great idea! I think it gives a nice flavor and texture.
          Thanks for sharing your experience here!

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