Honey Tahini Biscuits – Lebanese Style Xmas Cookies
This tahini and honey recipe is a Lebanese twist on the traditional Christmas biscuit. Whip up a batch to give to guests or leave some out for the man in red on Christmas eve.
The savoury flavour of the tahini, when combined with the sweetness of honey, creates a deliciously balanced taste. These chewy bites are gluten-free too, so everyone can enjoy them.
Just make sure you make a double batch. They're so good they won't last long!
Preheat the oven to 180°. Line two oven trays with baking paper. Spread out the sesame seeds on a large plate.
Whisk together the almond flour, baking soda and salt.
In a separate large bowl, mix the honey with the tahini and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until well incorporated.
Roll the dough into balls with your hands then roll the balls through the plate of sesame seeds.
Set the rolled balls onto the baking trays and flatten them down. Arrange the balls so they are far enough apart that they won't touch when cooked.
Bake the biscuits for 8 minutes, until the biscuits are slightly golden. Transfer the biscuits to a rack and let cool before serving.
Ingredients
Directions
Preheat the oven to 180°. Line two oven trays with baking paper. Spread out the sesame seeds on a large plate.
Whisk together the almond flour, baking soda and salt.
In a separate large bowl, mix the honey with the tahini and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until well incorporated.
Roll the dough into balls with your hands then roll the balls through the plate of sesame seeds.
Set the rolled balls onto the baking trays and flatten them down. Arrange the balls so they are far enough apart that they won't touch when cooked.
Bake the biscuits for 8 minutes, until the biscuits are slightly golden. Transfer the biscuits to a rack and let cool before serving.