Tahini Cookies
{ THESE TAHINI COOKIES ARE SWEET AND DELICATE LIKE SHORTBREAD, WITH A BITTER TWIST OF TAHINI. }
{ INGREDIENTS }
1/4 cup caster sugar
1/4 cup olive oil
1/4 cup tahini
1/2 tsp pure vanilla extract
1 tbsp natural yoghurt
1 cup gluten free flour
1/2 tsp cinnamon, extra for sprinkling
Pinch of salt
{ METHOD }
Preheat oven to 180°C and line a baking tray with baking paper. Place sugar and oil in a bowl, mix with electric beaters on medium for a minute. Add the tahini, vanilla and yoghurt, continuing to mix. Add the flour, salt and cinnamon, and mix for another minute until the dough comes together. Briefly knead with your hands to form a smooth dough. Pinch off small bits of dough, roll between your hands into slightly flattened balls, and place on the prepared tray. Use a fork to gently flatten each cookie, then sprinkle with cinnamon. Bake for 13-15 minutes, or until just starting to golden. Allow to cool on a wire rack, and store in an airtight container.
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