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.
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)