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!
Tahini Biscuits
Ingredients
- 110 g (1 stick) softened butter
- 180 g (6 + ⅓ oz) tahini
- 100 g (½ cup) caster (superfine) sugar
- 90 g (½ cup, lightly packed) light brown soft sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 150 g (1 + ¼ cups) plain flour
- ¾ teaspoon bicarbonate of soda baking soda
Instructions
- 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.
I am sharing these with Totally Talented Tuesdays, Create Link Inspire, Foodie Fridiy, Fiesta Friday and Foodie Friends Friday 
GFLife247
I love how these just melt in your mouth! They look scrumptious, and I love the blue jar in the back of your photograph as well. Happy FF, and have a wonderful weekend! 🙂
hannahhossack
Thank you! It is a beautiful jar, my mum gave it to me 🙂
Jhuls
I've had tahini cookies before and they were great. I am definitely loving these. Thank you so much for sharing. Happy FF. xx
hannahhossack
These were my first and I'm definitely a convert! Soo tasty 🙂
Life Diet Health
Ooo 🙂 I discovered a jar of tahini in the pantry today too! Now I know to make 'biscuits' with it! 🙂
hannahhossack
I'm going to have to come up with more ways to use mine up...still got a couple of jars left...
thehealthyfoodblogger
Never had tahini cookies before. They look delicious!
hannahhossack
These were my first, they're delicious, like peanut butter biscuits but sesame-ey 🙂
http://www.lapetitecasserole.com
Love tahini cookies! Amazing pictures!
Cali
Brilliant! I am going to start experimenting more with tahini. Thanks for the inspiration.
hannahhossack
It is a brilliant ingredient, though sadly underused in my kitchen...
tentimestea
How creative! I don't really like the taste of tahini on it's own too much either (though I'm trying, and it's growing on me), so this sounds like such a perfect way to use it. I'd be interested in using a bit of roasted sesame paste as well, though it is rather strong!
hannahhossack
I've never tried roasted sesame paste, it must have quite a powerful flavour as I find tahini to be pretty strong!
elamb
I giggled at you labeling it as a terminology dilemma. You are right though! This is such a lovely recipe and a great use of an ingredient that is under-appreciated. Gorgeous photos as always! Happy FF#65
hannahhossack
Thank you! Having a global audience and different parts of the world having different names for things can be awkward!
Mrs Tubbs
Those look lovely. We've got some tahini lurking in the cupboard so thank you for helping me use it up!
hannahhossack
Thank you 🙂 It is a good way to use it!
The Free From Fairy
Oh wow! I love the look of these. Simply delicious!
hannahhossack
Thank you!
ciaraattwell
These sound so good. I've never had tahini in a cookie before so I'm very intruiged! #tastytuesdays
hannahhossack
Neither had I! Definitely worth a try though 🙂
coconutcraze
Nice pictures and a tasty recipe! Baking with tahini is new to me and it looks delicious!
hannahhossack
Thank you 🙂
Honest Mum
They are gorgeous and although Greeks cook with tahini, I've never thought of putting it in cookies. I've pinned. Thanks for linking up to #tastytuedays
hannahhossack
Beyond making houmous I haven't used it much in cooking, I'm never entirely sure what to do with it...
lucyparissi
I love tahini in pretty much anything sweet or savoury. It makes amazing salad dressing, it works great with meat or fish when mixed with yoghurt and of course it is so good in biscuits and cakes! Love these biscuits – thanks for linking with #CookBlogShare
hannahhossack
I haven't tried it in salad dressing, I will have to give it a go as I'm quite boring, lazy and unadventurous with dressings! x
Maree Shaw
Tahini I use in smoothies or salad dressings and dips.
Your Christmas cake is in my oven at this moment....... fingers crossed!
Thank you 🙂
Heather Smith Thomassen
With what could you substitute the egg, please?