I’ve had a couple of jars of tahini sitting in the back of my cupboard for at least a year now; beyond making houmous I’m not too sure what to do with it as I don’t really like it by itself, if anyone has any suggestions as to what can be done with it please let me know! I figured that I could use it in the same way as peanut butter, so used some up making this sesame take on the classic peanut butter biscuit. I think i may like the result even more than the original! They are perfectly crisp and melt in the mouth with a delicate sesame flavour.
The dough is very quick and easy to whip up, and the biscuits only take about twelve minutes to bake, so you can have freshly baked biscuits ready in under half an hour. They are delicious as they are, but for a bit of a flavour twist I think a pinch of cinnamon added to the dough would go beautifully with the sesame; and to really amp up the sesame flavour you could roll the dough balls in sesame seeds before you flatten them.
One other thing, as quite a few of my readers are American, I am always unsure as to whether I should label things as biscuits or cookies…being British, these to me are biscuits, my rule being if it is crisp it’s a biscuit (unless it’s savoury, in which case it’s a cracker), cookies are very specifically the soft, chewy ones, usually chocolate chip, double chocolate or oatmeal raisin. American “biscuits” would fall under the banner of scones in the UK…what a terminology dilemma!
- 110g (1 stick) softened butter
- 180g (6 + ⅓ oz) tahini
- 100g (1.2 cup) caster (superfine) sugar
- 90g (1/2 cup, lightly packed) light brown soft sugar
- 1 large egg
- ½ tsp vanilla extract
- 150g (1 + ¼ cups) plain flour
- ¾ tsp bicarbonate of soda (baking soda)
- Preheat the oven to 180C/350F/gas mark 4 and line 3 baking sheets with greaseproof paper or silicone liners.
- Whisk together the butter, tahini and sugars with an electric mixer until light and fluffy then whisk in the egg and vanilla extract.
- In a separate bowl sift together the flour and bicarbonate of soda then stir it into the butter mixture until combined.
- Scoop out small amounts of the dough (about a tablespoon) and roll into balls, place them well spaced apart on the baking trays as they spread in the oven. (the dough is quite soft but as it is oily it shouldn't stick to your hands).
- Dip the tines of a fork into hot water and press the dough balls lightly with the back of the fork in a criss cross pattern to flatten them. Re-dip the fork after each dough ball to prevent it from sticking.
- Bake for 12-15 minutes until golden brown, allow to cool on the tray for a couple of minutes then transfer to a wire rack to cool completely. I prefer to bake them one tray at a time and place the other trays in the fridge.
- Once cold store in an airtight container.