Ingredients
1 1/2 cups almond meal
1/4 tsp salt
1/2 tsp bicarb soda
1/3 cup honey
1/3 cup tahini
1 tsp vanilla extract
1/3 cup sesame seeds
Summary
These simple, gluten-free biscuits are chewy, crispy, nutty and sweetened with Victorian honey. They’re super quick to whip up and you can halve the quantities easily if 22 biccies are too many (we doubt it). This recipe was requested by Chris who was told to get his hand OUT of the biscuit tin – it’s by Food and Wine.
Honey Tahini Cookies
Makes about 22
Preheat the oven to 170° and line 2 baking sheets with baking paper.
In a medium bowl, whisk the almond meal with salt and bicarb soda, set aside. In a second large bowl mix the honey with the tahini and vanilla extract until evenly combined. Add the dry ingredients to the wet ingredients and mix until well incorporated – this takes a bit of elbow grease, persist!
Spread the sesame seeds in a shallow dish.
Using a teaspoon, scoop the dough into balls. Roll the balls in the sesame seeds, then flatten them into 1/2 cm-thick rounds on the lined baking sheet about 3cm apart.
Bake the cookies for 10-15 minutes, until deep golden; shift the pans from top to bottom halfway through.
Transfer the cookies to a rack and let cool before serving.
Hints and Tips
Recipe by Anja Schwerin
Scrumptious
Loved them!!! Sooo Yum and easy to make. Except I find that you don’t end up cooking too may if you are dipping into the mixture before they go in the oven…just sayin’
hahaha! Guilty! Glad you loved them 🙂
Yum! So delicious. Great texture and taste. I used the Practical Beekeeper’s Mount Samoria batch. Perfect sweetness to balance the taste of the tahini.
A particularly good batch of honey! Thank you!
Delicious; even able to make with one arm as other in sling at present. Substituted nutritional yeast for seeds and replaced 1/2 cup almond meal with 1/2 cup oats blitzed. Thank you for the pick- me- up.
Oh those are excellent subs! Sorry to hear you’re one-armed at the mo, we wish you a swift recovery!
These are absolutely delicious! I’m adding them to my list of go-to treats.
It’s an honour!
These are amazing! And idiot proof (me). I used 1/2 coconut bc had not enough almond meal, heaps more sesame seed bc I love them & cooked almost twice as long bc forgot to start timer. They were perfect. Hardest thing is not eating all at once. Thank you
We’re loving the sound of added coconut and extra sesame! And extra oven time just makes them crispier! Foolproof, more like genius-eliciting!
Absolutely delicious!
Had a couple for my breakfast on the go, and didn’t even feel guilty! Too hard to stop at one! Yum!
All good ingredients, a balanced breakfast!
Fantastic receipe ! Healthy, quick to make and love the taste of these chewy biscuits!
Thank you
Fantastic to read Maree!
Very yummy as said – and easy too and vegan and gluten free !!
We agree, they’re great for a crowd!
Very yummy
I make them often and for gifts
Many thanks for recipe