Tahini cookies

Category: Confectionery
Tahini cookies

Ingredients

butter or margarine 240 g
sugar 260 g
tahini natural 200 g
flour 420 g
baking powder 8 g

Cooking method

  • In a mixer with a spatula attachment, beat the butter and sugar. Add tahini at low speed and continue whisking.
  • At this time, sift the flour with a baking powder. It is important to mix well so that the baking powder is evenly distributed in the flour.
  • Add the mixture to the mixer and make sure all the flour is distributed in the dough. Transfer to a bowl, cover with plastic wrap and refrigerate. At least half an hour, ideally at night.
  • Preheat oven to 170 ℃ with convection.
  • While the oven is heating, we take out the dough and roll the balls a little smaller than a quail egg.
  • Tahini cookies
  • In the photo, I rolled them and put them on the table, and then transferred them to the empty baking sheet, so the distance between the cookies is not correct!
  • Put on a baking sheet covered with baking paper, at a decent distance from each other. We put in the oven for 12-15 minutes. The cookies should be slightly fuzzy and cracked. When they acquire a golden color, remove and cool. In the hot version, crumple, crumble from any touch.
  • It turns out to be very crumbly and tasty.
  • Store in a dry place and in a closed container.
  • I got almost 5 trays.
  • Tahini cookies

The dish is designed for

lot

Time for preparing:

kneading 10 min + hour for baking

Cooking program:

mixer, oven and handles

Note

Another recipe of the pastry chef Sarit Gez. Mine really liked it, but for tahini lovers it was a godsend!
The portion can be halved. Still, it will turn out a lot and of course, you can attract little helpers
Help yourself to your health and pamper your loved ones!

filirina
Thanks for the recipe! I just didn't know where to attach the remains of tahini!
prona
filirina, glad that on time
tsssssa
Thank you Natasha!
prona
tsssssa, cook for health! I even took the box to the kindergarten teachers and gave the box to my husband to work - everyone liked it
notglass
Natasha, Thank you! I'll add tahini and please my gourmets
prona
Anya, cook for health! I also don't like it when the product is not attached
tsssssa
Natasha, this is the second time I've baked tahini. The first time, too, it was very tasty, but they did not look like yours - there were balls - crumbly, tender, but the balls - the cookies did not spread in the oven. I slightly reduced the amount of flour and added 1 teaspoon of sour cream 30% and everything worked out! The taste has hardly changed, but the shape is a success! I really like cookies, homemade and everyone who had a chance to try. And the third batch of chocolate is already (though I bake everything for half a portion). I love cookies! Thanks for the tasty treat!
Tahini cookies
prona
Svetlanawhat a smart girl you are! Cookies are just lovely!
And a special thank you for sharing your experience
tsssssa
Natasha, thank you. I think that the author of the recipe is interested in feedback, other people's experience and impressions of the recipe tested. By the way, the biscotti is in the oven now.
prona
Quote: tsssssa
the author of the recipe is interested in feedback, other people's experience and impressions of the tried and tested recipe.
Thank you
Quote: tsssssa
By the way, the biscotti is in the oven now.
Wow. This is a straight culinary journey according to my recipes.
thank you for your trust
Waist
Natasha, thanks for the recipe! I also attached almost all of my tahini
These are my cookies.
Tahini cookies Tahini cookies
Did half a serving. I have a hand mixer with a rotating bowl, beat in butter / margarine + sugar + tahini with whisk, change them to hooks and stir in flour. The dough I also turned out to be thick, but remembering the words of the previous speaker tsssssa ( Svetlana, Thank you! ), I didn't add anything, but just flattened the balls a little. I measured the dough with a spoon (in the photo it is next to the plate) for ... I cut the melon into balls with it. It was convenient to scoop and level it on the edge of the bowl, then into the hand and ... it was impossible to roll the ball, everything crumbled, so I just crushed it with my fingers, forming something coarse, then flattened it with the other palm.
What beautiful little ratchets have half-gotten
Delicious cookies, and for lovers a full portion is quite normal I liked it, they have not tried mine yet, they are away
I already treated my friends, I ate half myself, and I'm thinking of doing some more
prona
Natalia, thank you made me happy
A cool idea with a spoon! Then everything will be the same size.
Thank you very much for describing everything in such detail
Marina22
prona, Natasha, thank you very much for the recipe. It turned out right away. did half a serving.
She baked on a Teflon rug. It turned out a lot. But in an instant, almost everyone was swept away.
I took away the vase with the leftovers to photograph
Thanks a lot from the whole family.
And I especially love Israeli cuisine. Everything is delicious, really. I want to go to Israel again ...
Tahini cookies
prona
Marina, thanks So nice to see your recipes in demand
Come in autumn - this is the best time of the year with us
Quote: Marina22
Thanks a lot from the whole family.
Thank you for your trust
Waist
Girls, what is your taste of tahini? I have two of them: one whole grain "Dark", and the other peeled "Light". Both bitter
Is this the way it should be ???
The first time I thought that my tahini had gone bad, I bought a fresh one, and it is the same. Today I bought a light one, and this one is also bitter. : -

Of course, the cookies are superb, with a spicy "touch".

I just don't know anything about tahini, so I want to clarify with you


Added Saturday 02 Jul 2016 7:24 pm

By the way, my "Light" tahini is more liquid.
filirina
Tkhina is always bitter, in fact, like the sesame from which it is made.
notglass
The sesame should taste a little bitter. It is not bitter for only a month after being collected.
Waist
Irina, Anya, for me it was always tasty and ... not bitter in general Because there is usually not so much of it on buns and it smells amazingly like vanillin What can be bitter there when you chase through your mouth and try to catch these "three" sesame seeds

Thank you for the clarification!

All the same, VERY tasty !!!
prona
Oh girls, what a discussion about Thin is very specific in taste. There is a bitterness. I still can't get used to it. But in some recipes I like it.
Marina22
I read somewhere that tahini can be added to mashed potatoes. I tried it, for my taste
Natasha, do not swear for clogging the topic.
prona
Marina, interesting to note
Waist
I did it again This time with light tahini, but the difference is not noticeable at all
Tahini cookies

Tahini cookies Tahini cookies


I made a full portion, it turned out 96 pieces, two full baking sheets 40x30 cm and there was still an almost full third
The dough, of course, turned out thick again, I did not change anything. Here's to sculpt it all ... I'm thinking about an easier way of molding Maybe someone will throw an idea

Such a spoon

Tahini cookies

convenient to dose thick dough. If the dough is softer, such a spoon is not convenient. I decided to soften the rest of the dough and added a spoonful of yogurt. Now I know for sure that I like the taste WITHOUT yogurt better

I invited my sister (+ her husband + their son) for tea, everyone liked it

Natasha, thanks for the recipe!
prona
Natalia, well, you are a hard worker So many balls rolled
Quote: Waist
Thinking about an easier way of molding Can someone give an idea
I received the recipe from the pastry chef, apparently there is no easier option (recipe 1/10 of the original recipe).
Quote: Waist
I invited my sister (+ her husband + their son) for tea, everyone liked it
And this is the most important thing! Thanks for the detailed report.
elka34
Girls, I'm ashamed to ask: where is tkhina in our villages buy. Maybe you can replace tahini halva?
filirina
If you replace it, then not halva, but ground sesame seeds with vegetable oil.This will be the real tahini!
elka34
Irina, Thank you. I love sesame seeds, I always add to bread
filirina
Sesame in bread and tahini sound different. Tahini is a sesame masterbatch!
But guaranteed, if you like sesame, you will like tahini too!
prona
Quote: filirina
ground sesame seeds with vegetable oil.
Small amendment Just ground sesame. Without additives. This is the basic tahini. This is then added to it with oil, herbs and everything else. In confectionery products, it is used without impurities.
filirina
Natasha, I wrote about oil because you can't grind sesame seeds at home, but with oil the chances increase.
In any case, I have come across just such a recommendation on the Internet. We don't live in Israel, we don't have tkhina everywhere and not always on sale.
prona
Irina, yes .... It's just that the can contains 100% sesame seeds. And they make almond flour at home, in principle, it should be the same system
Reset
Natasha, thanks for the recipe. I put it in the bookmarks right away, because I really like tahini. But she could not find her with us for a long time. I even tried to make a paste from seeds, but I didn't finish, I felt sorry for the blender. Made from brown sesame paste. Only this one was found. It turned out piquant. I repeated it three times. True, my dough turns out cool, after the refrigerator it crumbles straight. I corrected it by adding sour cream the first time, the second - yolks, the last - I immediately took less flour. There is also a jar of poppy seed paste in the refrigerator. You need to try it out too.
Tahini cookies
prona
Hope, thanks for the detailed report!
Quote: Reset
Made from brown sesame paste.
Original
Miloviza
Two questions.
In the photo, cookies are white and dark in color. How is the dark color obtained?

And how much time can you store?
prona
Elena, they were made from brown sesame seeds. From white it is light, slightly golden
Miloviza
prona, got it. Then 1 color is enough, a little golden)
Can you tell me about the storage time?
prona
Elena, in a well-closed container for two weeks.
Miloviza
prona, Natasha, generally excellent!
prona
I'm waiting with a report
Miloviza
prona, the report is postponed a little. Low weight for mixer. And the sesame is over) Next week I'll do it. I hope ... It's Easter, the hustle and bustle will begin ...

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers