Tahini cookies

    40 min

    A buttery cookie dough is embellished with tahini for a rich and moreish result. Try sprinkling the biscuits with sesame seeds before baking for a nice decorative touch.

    4 people made this

    Makes: 4 dozen cookies

    • 225g butter
    • 100g caster sugar
    • 1 teaspoon vanilla extract
    • 120g tahini
    • 155g plain flour
    • 1/2 teaspoon baking powder

    Prep:10min  ›  Cook:15min  ›  Extra time:15min cooling  ›  Ready in:40min 

    1. Preheat oven to 170 C / Gas 3.
    2. Cream together the butter and sugar until fluffy. Add vanilla and tahini, mix until well combined. In a separate bowl, sift together the flour and baking powder, then stir into butter mixture. Drop onto an ungreased baking tray in tablespoon-sized pieces.
    3. Bake in preheated oven until they turn golden brown, about 15 minutes. Cool on the baking tray 10 to 15 minutes before removing to cool completely on a wire rack.

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    Reviews & ratings
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    Reviews in English (24)


    I loved this cookie! Tender, flavorful, perfect texture. Tahini is an acquired taste, but isn't too overpowering in this recipe. Like others, I found that the cookies will fall apart if you handle them while they're still hot. Rather than use a wire cooling rack, I used a grill pan to cool them on. They fall through the wire rack. If you allow the full cooling time, they hold together fine.  -  08 Mar 2008  (Review from Allrecipes US | Canada)


    This recipe, as is, is GREAT. The cookies are light and delicate. I did have to add some extra flour (about 1/4 c). A friend of mine from Syria loved them, but for my kids, while the cookies were warm, I sifted a very little bit of powdered sugar on top. DELICIOUS enough for tea or church function.  -  29 Jan 2008  (Review from Allrecipes US | Canada)


    We made these according to the recipe, and they were awesome. The texture is similar to peanut butter cookies, but without the peanut flavor.  -  07 Mar 2007  (Review from Allrecipes US | Canada)