I love how ingredient trends come and go, highlighting ingredients and making us see them in a brand new light. Granted, at some point we get a bit tired of yet another recipe but I do think some of the ideas remain with us, changing the way we use the ingredient. Tahini is a huge trend at the moment and I am jumping on the bandwagon with these gluten-free Honey and Tahini Cookies in a chewy and delicious way.
No longer just a paste you add when you make hummus or baba ghanoush, there are loads of ways to use the paste, sweet or savoury. And this cookie is all kinds of sweet sesame goodness.
The recipe comes from my friend Christine Capendale. Christine is well known for her wedding cakes, baking and catering and is currently working on her 3rd recipe book, due out next year. Christine was so kind to let me photograph the cookies she baked and share it here on heinstirred.
I wanted to use the cookies as an ice cream sandwich cookie and they worked perfectly. The cookies have a great tahini and honey flavour. Strong enough to hold the ice cream but soft enough not to squash all the ice cream out when you take a bite. For the shoot, I used a shop bought vanilla ice cream but I think a bit of caramel mixed through the ice cream will be really good. A toffee or chocolate ice cream or frozen yoghurt will a perfect marriage to the tahini flavour too. Or have them all on their own for a delicious and guilt-free afternoon pick me up.
These Honey and Tahini Cookies are in fact the 2nd batch of tahini cookies on the blog. Have a look at these Almond Tahini Choc Chip Cookies for another tahini interpretation.
- 150g almond flour
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 110ml honey
- 80ml tahini
- 1 tsp vanilla extract
- 125ml sesame seeds
- zest of 1 lime
- Pre-heat the oven to 160°C
- Combine the almond flour, bicarbonate of soda and the salt in a bowl
- In another bowl mix together the honey, tahini, vanilla and the lime zest
- Add the honey mixture to the dry ingredients and mix well to make a dough
- Roll small balls in the palm of your hands – about the size of a large cherry
- Roll the balls in sesame seeds and place on a baking tray lined with baking paper or a Silpat, leaving about 5 cm between them
- Flatten each ball with a fork or use your fingers
- Bake for about 12 minutes or until golden brown
- Remove from oven and cool completely
- Recipe by Christine Capendale
A few more of my favourite tahini recipes :
Pink Lady® Apple Galettes with Spelt Crusts and Tahini Butterscotch Sauce