Baking

Tahini Slice and Bake Cookies

April 20, 2017

I cannot adequately describe the feeling of joy when I log into my Qantas account right now. I have such a myriad of flights booked for very exciting events over the next few months!

Last week was a quick 36 hour trip to Melbourne. I basically went for the Lune Croissant and Dinner by Heston. Next week I am off to Byron Bay to be my best bridesmaid self and today, I’m flying to Noosa!

All this busy-ness has me scrambling for new tv series to watch and types of tea to drink in my down time. Big Little Lies and lychee green tea are the current flavours, FYI.

What’s a cup of tea without a biscuit, though?

These tahini slice and bake cookies are the answer for any tea and tv binge afternoon. They keep in a log in the freezer until you’re ready for them, which is when you simply slice yourself a cookie or seven and bake for 15 minutes. I’ve subtly flavoured them with some spicy cardamom, which goes so perfectly with the earthy tahini.

You are mere moments away from these cookies in your freezer, go forth and bake!

Tahini Slice and Bake Cookies
Yields 18
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 100g unsalted butter, softened
  2. 1/3 cup tahini
  3. 1/2 cup caster sugar
  4. 1 large egg
  5. 1/4 tsp salt
  6. 1/2 tsp ground cardamom
  7. 1/2 tsp baking powder
  8. 1 1/2 cups plain flour
  9. 2 tbsp black sesame seeds
  10. 2 tbsp white sesame seeds
Instructions
  1. Place butter and tahini in the bowl of an electric mixer and beat on a medium speed until combined and pale.
  2. Add the sugar and cream together. Add the egg, salt and cardamom and beat until egg is incorporated, scarping down the sides of the bowl as needed.
  3. Reduce the speed to low and gradually add the flour and baking powder until a dough forms.
  4. Roll the dough into a log (about 4cm in diameter) then wrap in cling wrap and place into the fridge for 10 minutes.
  5. Remove from the fridge and open the cling wrap and lay flat. Scatter the seeds over the cling wrap then roll the log in the seeds.
  6. Return to the refrigerator or you could freeze the log at this stage too.
  7. Once firm, slice as many 1cm slices as you like and bake them in a pre heated 180 degree Celsius oven for 15 minutes.
erin made this http://erinmadethis.com/

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