makes
40
prep
35 minutes
cook
20 minutes
difficulty
Easy
makes
40
serves
preparation
35
minutes
cooking
20
minutes
difficulty
Easy
level
If you want them to be more than a mouthful, by all means double the size.
Ingredients
- 100 g (3½ oz) butter, softened
- 80 g (2¾ oz/½ cup) dextrose
- 1 tsp vanilla bean paste
- 90 g (3 oz/¼ cup) tahini
- 150 g (5½ oz/1 cup) gluten-free plain (all-purpose) flour
- 60 g (2 oz/½ cup) almond meal
- 1½ tbsp white sesame seeds
- 1½ tbsp roasted black sesame seeds
Cooling time: 10 minutes
Instructions
Preheat the oven to 160°C/320°F (fan-forced). Line three baking trays with non-stick baking paper.
Beat the butter, dextrose and vanilla bean paste with an electric mixer until pale and fluffy, scraping down the side of the bowl as necessary. Add the tahini and beat until well combined. Mix in the flour and almond meal until well combined. Knead lightly in the bowl with your hand to bring the dough together, if necessary.
Combine the sesame seeds in a small bowl.
Roll 2 teaspoonfuls of the dough into balls and flatten with your fingertips to about 1 cm (½ in) thick. Roll the edges of the dough in the combined sesame seeds and place on the prepared trays about 3 cm (1¼ in) apart. Bake for 18–20 minutes or until just starting to colour around the edges. Remove from the oven and leave to cool on the trays for 10 minutes. Transfer to wire racks to cool completely.
These biscuits will keep for up to a week in an airtight container.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
If you want them to be more than a mouthful, by all means double the size.
