Light and delightful these tahini lemon cookies are sure to make you happy!
The most delicious, crumbly, melt in your mouth, tangy, sweet cookies made with 6 ingredients only. This recipe takes a total 25 minutes from start to finish!! We tried really hard not to eat the whole batch :)
120g caster sugar
120g butter (or Stork Margarine to make it vegan)
240g plain flour
zest of 2 unwaxed lemons (add juice of 1 lemon if you want the biscuits extra citrusy)
1tsp pf baking powder
Preheat the oven to 180°c/fan 160°c/gas mark 4 and line a large baking tray with a sheet of baking parchment.
Cream the butter, sugar and tahini together until pale and fluffy, then mix in the lemon zest. Fold the flour and the baking powder in the wet ingredients, stirring gently with a wooden spoon to combine.
Roll out about 20 balls from the mixture and space them apart on the baking tray. Push with the heel of your hand each ball down about 1cm thick. At this stage you can use a fork to create a pattern on the top of the biscuits or roll the sides of the mixture discs into a bowl with black and white sesame seeds.
Bake for 14-16 minutes until the edges are golden brown. The biscuits will be very soft when first baked but leave them on the tray and they will become firmer as they cool. Once cold, transfer them to a wire rack.