Tahini cookies
ingredients
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
instructions
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.
notes
makes about 35 cookies