Nimble-handed and magic-minded, Valencia-based artist Valero Doval has reconstructed our triangular Tahini cookies that will have you thinking about thinking about eating.
It’s no secret how much we adore tahini. In dips, on toast, drizzled over boiled eggs, teamed with jam on piping hot brioche or with honey on toasted pumpernickel. It’s one of those versatile flavours that can be used in 101 ways for either sweet or savory cooking.
These cookies are the perfect balance of melt-in-your-mouth shortbread texture with the nutty flavour of tahini. Team with a pot of mint tea for the ultimate afternoon delight.
Speckled Tahini Cookies
Makes about 60 cookies
- 1/2 cup vanilla sugar*
- 125g butter, softened
- 1/2 cup tahini
- 2 tablespoons honey
- 2 tablespoons coconut oil
- 11/2 cup plain flour
- 1 cup almond meal
- 1 teaspoon ground cardamom
- 3 tablespoons black sesame seeds
Preheat the oven to 180 degrees.
Whisk together tahini, honey and coconut oil.
Place sugar and butter in a mixing bowl. Mix with electric blenders until soft and fluffy. Add tahini mixture and beat until well combined.
In a separate bowl, mix together the flour, almond meal, cardamom and sesame seeds.
Fold in the flour mixture and work until the dough comes together. Transfer to a work surface and knead until smooth.
Roll out the dough out until it is a rectangle 5mm thick. To make into triangles, cut dough into long strips about 5cm wide, then cut on the diagonal in one direction and then in the other. Repeat with any remaining dough and edge cut offs. Alternatively, you can use a triangle cookie cutter if you have one.
Bake for about 20 minutes, or starting to turn golden around the edges. Transfer to a wire rack to cool before serving. Cookies will keep for up to 10 days in an airtight container.
*Vanilla sugar is made by storing caster sugar in a jar with open vanilla beans. Allow sugar to infuse for at least 48hours before use. If you don’t have any vanilla sugar on hand, you can use caster sugar and 1 teaspoon vanilla extract.