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Crispy tahini cookies combine the nutty flavor of sesame with a perfect balance of sweetness and saltiness. The double sesame note from tahini and sesame seeds makes them a special treat.
Our Basic Ingredients
- Light tahini: For flavor
- Butter: For structure
- Sesame seeds: For crust
- Flour: As base
- Salt: For depth
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The Path to the Perfect Cookie
- Prepare dough:
- Mix dry ingredients. Incorporate butter and tahini.
- Form rolls:
- Shape dough into rolls and roll in sesame. Let cool.
- Bake and finish:
- Cut into slices, flatten and bake until golden brown.
These Middle Eastern inspired cookies are perfect proof that sesame also tastes excellent in baked goods.
Creative Variations
- With black sesame
- With honey instead of sugar
- With whole wheat flour
- With spices like cardamom
Serving Suggestions
- With coffee or tea
- With milk
- Packaged as a gift
- With ice cream
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Troubleshooting
- Too crumbly: more butter
- Too soft: chill longer
- Too dark: bake shorter
- Not crispy: cool longer
Storage
- In airtight container up to 2 weeks
- Dough frozen up to 3 months
- Store cool and dry
- Protect from moisture
These tahini cookies are a versatile basic recipe that can be adapted to taste. The combination of butter and tahini makes them a special treat that pairs well with both Middle Eastern and Western coffee or tea.
Frequently Asked Questions
- → What is tahini?
- Tahini is a paste made from ground sesame seeds, commonly used in Middle Eastern cuisine as an ingredient in many dishes.
- → Can I prepare these cookies in advance?
- Yes, the dough can be stored in the refrigerator for up to 2 days or in the freezer for up to 1 month before baking.
- → How should I store these cookies?
- In an airtight container, the cookies will keep at room temperature for about 2 weeks and remain crispy.
- → Can I use less sugar?
- Yes, the amount of sugar can be reduced. The cookies will then taste nuttier and less sweet.
- → Why do the cookies need to be chilled?
- Chilling firms up the dough and allows for clean cuts, resulting in more uniform cookies with better texture.