Mamta's Kitchen

Tahini Sesame Biscuits

Tahini Sesame Biscuits

Steve Lister

SnackSweet

Think of a mild sesame seed flavour, light, crunchy biscuit and that is just what this is! Tahini is basically roasted sesame seeds, ground with a little oil into a paste.

Makes 30 to 40, depending upon the size you make them.

Ingredients

  • 400gm. plain flour

  • 200gm. butter

  • 200gm. of granulated sugar

  • 1 tsp. of vanilla paste (this is the thick syrup like stuff, expensive but worth the money)

  • 3 tbsp. of Tahini* 2 tsp of baking powder

  • good pinch of salt

  • handful of sesame seeds for topping

  • * If you can’t get any Tahini where you live, dry roast 4 tbsp. sesame seeds on a griddle or wok and grind either on their own or with a little oil. You could use smooth peanut butter in place of Tahini, if you like.

Instructions

  1. Put everything into your food processor and mix up until its binding together. It won't form a dough like ball, like when making dough for bread or pastry, but should start sticking together and all becoming the same colour. You should be able to squeeze it together with your hands and roll it into a thick long sausage shape about 4-5cm in diameter. I made mine into a square roll for making square biscuits, see pictures.

  2. Wrap in cling film or grease proof paper and place in the fridge for half an hour to cool down and stiffen.

  3. Heat oven to 180C/350F/Gas Mark4.

  4. Take the dough out of the fridge, unwrap and slice into 1cm. thick slices.

  5. Place on a baking tray lined with baking paper/grease proof paper. If you don’t have these, simply spread a thin layer of butter on it and sprinkle flour on top. Leave as much space again as the size of the biscuit in between, because they will expand and probably double in size.

  6. Place in a preheated oven at 180C near the bottom, for around 15-20 minutes, they won't change colour too much, but are ready when the edges start to go a little bit darker and they have doubled in size.

  7. Give them a few minutes to cool a little before using a spatula to transfer them onto a wire rack for cooling. They are rather delicate while warm and if you handle them too soon, they will break.

  8. Once cool, they are ready to eat. Store in an airtight container.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:13898]


Content copyright ©2001-2024 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2024 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to webmaster@mamtaskitchen.com