Alex's book of recipes

Tahini cookies

Short biscuit with good tahini flavour.


150g unsalted butter, at room temperature

130g caster sugar

110g tahini paste

½ tsp vanilla essence

25 ml double cream

270g plain flour

1 tsp ground cinnamon


Preheat oven to 200°C / 180°C fan. In a large mixing bowl, combine butter and sugar and mix until combined but not too aerated. Slowly add the tahini, vanilla essence, and double cream and mix until combined. Then add the flour and work until the dough comes together. Transfer to a lightly floured work surface and knead until smooth.

Line a baking tray with parchment paper. Form the dough into 20g balls, roll until spheres, then press with the back of a fork onto the parchment paper. Continue, spacing the cookies approx. 3cm apart on the sheet. Sprinkle the cookies with a bit of cinnamon, then bake for 15-17 minutes, until golden brown Transfer to a wire rack to cool, and serve.


makes about 35 cookies

recipe from: 'Jerusalem' by Yotam Ottolenghi and Sami Tamimi