Gluten-free tahini cookies with sesame and honey

Gluten-free tahini cookies made with sesame paste, buckwheat flour, honey and cardamom, rolled in sesame seeds. Gluten-free snacks for Advent, 197 kcal per three cookies.

At a glance

• Serves 10
• Prep time: 40 min
• Cooking time: 24 min
• Total time: 64 min
• Calories: 197 kcal per serving
• Protein: 5 g
• Fat: 11 g
• Carbs: 19 g

Ingredients

• 150g tahini
• 90g honey
• 1 egg
• 130g buckwheat flour
• 40g sesame seeds
• 1 tsp vanilla extract
• 0.5 tsp bicarbonate of soda
• 0.5 tsp cardamom
• 1 pinch of salt

Method

You’ll need: oven · baking tray

1. Mix the tahini, honey, egg and vanilla extract into a smooth cream.
2. Mix the buckwheat flour, bicarbonate of soda, cardamom and salt, stir them in to make a soft dough and chill it for 20 minutes.
3. Preheat the oven to 175 °C (155 °C fan). Shape 30 balls and roll them in the sesame seeds.
4. Place the balls on two baking trays lined with baking paper and flatten them in a criss-cross pattern with a fork.
5. Bake the cookies one tray at a time at 175 °C for 10 to 12 minutes each, until the sesame is golden brown.
6. Leave them to cool on the tray for 10 minutes – they're still soft while warm.

Good to know

Tahini cookies are now sold in many bakeries, and with cardamom they suit the Christmas cookie plate too. Buckwheat flour makes them gluten-free and nutty. The sesame crunches on the outside, and they stay soft inside.

Swaps

Tahini → almond butter. Buckwheat flour → spelt flour (then no longer gluten-free). Honey → maple syrup. Cardamom → cinnamon.

Cooking tips

Stir the tahini in the jar before weighing, as oil separates on top. The balls are easier to shape with damp hands.

Storage

Keeps for 2 weeks in a tin.

Allergens

Contains sesame and egg; gluten-free, free from milk and nuts. Because of the honey, not suitable for children under 1 year.

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