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RECIPE

Tahini and honey cookies

A batch of these classic Israeli biscuits make a perfect host gift

articlemain
  • place PRE 20 minutes
  • place COOK 20 minutes
  • place SERVES Makes: 24 small cookies
  • printicon

These delicious biscuits are super-simple to make and delicious dipped in black coffee or tea. Keep a batch in a jar for guests over the chagim. A jar of them makes a lovely gift and they also freeze well.

Method:

  • Heat your oven to 160°C (fan) and line an oven tray with baking parchment.

  • In a large bowl or a stand mixer, mix all the ingredients except the sesame seeds together. Start with with 250g flour and if the mixture seems too wet, add a tiny bit of flour to form a dough that holds together but doesn’t stick to your hands.

  • Divide the dough into 20-24 equally sized pieces. If you want to make sure they are the same, weigh the dough first then divide it and weigh each piece as you go.

  • Pour the sesame seeds on a plate.

  • Roll the cookies into balls and then gently roll the cookies in the sesame seeds.

  • Place the cookies on the lined oven tray leaving 2cm between the cookies.

  • Bake for 15-20 minutes until golden brown, checking the cookies from about the halfway mark to make sure they don’t colour too much.

  • Cool on the tray — the cookies firm up as they cool — then transfer to an airtight container. They will keep for 10 days but they will probably disappear long before that!

    Instagram: fabienne_viner_luzzato

Ingredients

100g caster sugar
100g raw tahini
100g runny honey
100g soft butter
250g plain flour (plus 100g for dusting and getting the right consistency)
1 egg
½ tsp bicarbonate of soda
75g sesame seeds

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