Tahinov hatz

Tahinov hatz

Tahini cookies

By
From
The Complete Middle Eastern Cookbook
Makes
60
Photographer
Alan Benson

Ingredients

Quantity Ingredient
125g butter
270g tahini
230g caster sugar
115g brown sugar
1 egg
375g plain flour
1 1/2 teaspoons baking powder
pinch salt
125g walnuts, finely chopped

Method

  1. Preheat the oven to 180°C.
  2. Beat the butter, tahini and sugars until light and creamy. Add the egg and beat well.
  3. Sift the flour, baking powder and salt twice, then fold into the tahini mixture with the walnuts.
  4. Roll portions of the dough into balls the size of small walnuts and place on greased baking trays. Lightly press each one with the tines of a fork to flatten slightly and give a decorative finish.
  5. Bake for 15 minutes, or until lightly coloured. Leave to cool on the baking trays for 5 minutes, then lift onto wire racks to cool completely. Store in an airtight container.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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