Tahini Shortbread
Tahini Shortbread is a delicate, buttery cookie with a subtle nutty depth. Crisp at the edges and tender in the center, it takes classic shortbread to a new level with the rich, slightly savory flavor of tahini simple, elegant, and perfect with tea or coffee.
Prep Time5minutes mins
Cook Time20minutes mins
Chilling Time20minutes mins
Servings: 6 servings
Equipment
- Cookie sheet
Ingredients
- 1 tbsp coconut oil, melted (14 g) sub other neutral oil or more tahini
- 2 tbsp tahini, or other nut/seed butter (28 g)
- 3 tbsp maple syrup (63 g) sub honey or other syrup
- 1/2 cup all purpose flour (60 g) sub gf all purpose
- 1/2 tsp baking powder
- pinch of salt
Instructions
- Blend coconut oil, tahini, maple syrup.
- Whisk together flour, baking powder, pinch of salt.
- Combine the two into a dough, do not overmix. If too dry add a drop of water, if too wet add a pinch of flour. Refrigerate 5-10 min.
Choose your own adventure:
- If doing spiral cookies, make two of this same dough, one with tahini, another with black sesame paste. Roll out into rectangles on parchment (I used my hands) and refrigerate another 5-10 min. Plop one over the other and roll into a log shape, freeze until solid.
- If not doing spirals, immediately make a log (parchment helps), freeze until solid.
- You can get the log out mid freezing and roll a little to make it more even.
Slice and bake:
- When ready to bake, preheat oven to 325F. Line a cookie sheet with parchment.
- After thawing for a few minutes, slice your roll into 1/4 inch cookies and place on the parchment.
- Bake 15+ minutes, depending on how crispy you prefer. Let them cool and enjoy!
Nutrition
Serving: 3 small cookies | Calories: 114kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 45mg | Potassium: 57mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 1mg