INGREDIENTS
1/2 cup (115g) of butter, room temperature (or margarine)
2/3 cup (135g) of sugar
3/4 cup (170g) of raw tahini (sesame seed paste)
1 1/2 cups + 1 tablespoon (200g) of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
3 tablespoons of maple syrup / date syrup / honey
1 teaspoon of vanilla extract
1/3 cup sesame seeds for garnish
PREPARATION
1. Preheat the oven to 175C
2. In a large bowl, cream together the butter and sugar. Add the tahini, vanilla extract, and syrup or honey. Beat until smooth.
3. Add the flour, baking powder, and salt. Stir until combined. If the dough is too soft, add 1 tablespoon of flour.
4. Refrigerate for 30 minutes.
5. Shape into a ball, then roll in sesame seeds and flatten the biscuits into discs.
6. Bake for approximately 10 to 12 minutes until the base is soft and the edges are golden brown. Let cool for 10 minutes, then transfer to a wire rack and let cool completely.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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