Name: Tahini biscuits (egg-free and dairy-free)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Ingredients: 10.60 gm lemon juice; 0.63 gm bicarbonate of soda; 161.25 gm caster sugar; 99.00 gm hulled tahini; 1 tsp finely grated lemon rind; 56.88 gm olive oil; 62.50 ml Freenut butter (see note); 250.00 ml plain flour; 2.00 gm baking powder; 2.50 gm ground cinnamon; 1.25 gm ground mixed spice; 37.50 gm sesame seeds

Tahini biscuits (egg-free and dairy-free)

0 Likes

Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

These delicious vegan cookies will satisfy both your cravings and dietary needs!

Ingredients:

10.60 gm lemon juice
0.63 gm bicarbonate of soda
161.25 gm caster sugar
99.00 gm hulled tahini
1 tsp finely grated lemon rind
56.88 gm olive oil
62.50 ml Freenut butter (see note)
250.00 ml plain flour
2.00 gm baking powder
1.25 gm ground mixed spice
37.50 gm sesame seeds

Instructions:

Preheat your oven to 180°C/160°C fan-forced and prepare 2 baking trays with baking paper.
In a glass bowl, mix juice and bicarbonate of soda until foamy. Add sugar, tahini, lemon rind, oil, and Freenut butter. Beat with an electric mixer for 1 minute until just combined. Sift flour, baking powder, cinnamon, and mixed spice over the tahini mixture. Add sesame seeds and beat on low until just combined.
Roll 2 level teaspoons of mixture into balls and place them on prepared trays, spacing each ball 4cm apart. Gently press down on each ball with a fork to slightly flatten.
Bake for 15 minutes, switching trays halfway through, until golden and fully cooked. Allow to rest on the trays for 5 minutes, then cool on a wire rack before serving.

We use cookies

Similar Recipes

Tahini crackle biscuits

Tahini

Tahini Swirl Brownies

Tahini-Chocolate Chip Cookies

Tahini Chicken