Tahini biscuits

    20 min

    These simple and oh-so-quick tahini biscuits originate from Israel. It's a great way to do more with tahini than just make houmous! The sweet sesame flavour is both unique and familiar all at once.

    14 people made this

    Serves: 24 

    • 375g plain flour
    • 200g caster sugar
    • 2 teaspoons baking powder
    • 200g unsalted butter, melted
    • 240g tahini

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat oven to 180 C / Gas 4. Line a baking tray with baking parchment.
    2. Mix flour, sugar and baking powder together in a large bowl; add butter and tahini and mix until dough is crumbly. Roll dough into small balls and press each ball into a flattened disk using your palms. Arrange biscuits in the prepared baking tray and press with a fork.
    3. Place the baking tray on the middle rack of the oven and bake until golden, about 10 minutes. Cool biscuits on tray for 2 to 3 minutes before transferring to a wire rack to cool completely.

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    Reviews in English (2)


    I had a cup of tahini in the fridge which I wanted to use up and was looking for a simple recipe. I did not have unsalted butter so I used salted. I didn't feel like rolling the dough into little balls but, instead, patted the dough out on a sheet pan, cut it into squares with a dough scraper, and baked it for about 20 minutes. I like the taste of these simple cookies because they are not too sweet.  -  09 Nov 2014  (Review from Allrecipes US | Canada)


    I made this recipe (halved) with some "mystery butter" (tahini and ground sunflower seeds, sugar, salt) and brown sugar. The dough was like a peanut butter cookie or shortbread--slightly crumbly and moldable. I made 1 inch balls which I flattened with a fork. Baked on parchment at 350 F for 13 minutes and checked closely for one more minute. Allowed to cool on the pan for two minutes, then on a wire rack. The texture is quite delicate--very shortbread-like. They have a unique flavor because of the sesame seed base and there is a very slight bitter end taste. I would make them again as my husband and teenage son approved!  -  12 Feb 2015  (Review from Allrecipes US | Canada)