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.
- Yield: 8
- 2 cup flour
- 1 cup tahini (sesame paste)
- 1 cup castor sugar
- ½ cup olive oil
- 1 tsp baking powder
- Preheat the oven at 160C.
- 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.
- Lay baking sheet in an oven tray and place cookies on it. Bake them until they get slightly golden about 15 minutes.