Honey Tahini Biscuits
These simple, gluten-free biscuits are chewy, crispy, nutty and sweetened with Victorian honey. They’re the kind of morsels you find you eat three of and could easily have three more.
1/3 cup sesame seeds
1 1/2 cups almond meal
1/2 tsp bicarb soda
1/4 tsp salt
1/3 cup honey
1/3 cup tahini
1 tsp vanilla extract
These simple, gluten-free biscuits are chewy, crispy, nutty and sweetened with Victorian honey. They’re the kind of morsels you find you eat three of and could easily have three more. 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 byFood and Wine
Honey Tahini Cookies
Makes about 22
Preheat the oven to 170° and line 2 baking sheets with baking paper. Spread the sesame seeds in a shallow dish.
In a bowl, whisk the almond flour with bicarb soda and salt. In a large bowl, mix the honey with the tahini and vanilla extract. Add the dry ingredients to the wet ingredients and stir until well incorporated – this takes a bit of elbow grease, persist!
Using a tea spoon, scoop the dough into balls. Roll the balls in the sesame seeds, then flatten them into 1/2 cm-thick rounds. Transfer the rounds to the baking sheets, arranging them so they’re about 5cm apart.
Bake the cookies for about 10 minutes, until deep golden; shift the pans from top to bottom halfway through.
Transfer the cookies to a rack and let cool before serving.