These are deliciously light and melt in the mouth. They are also easy to make. You can keep the dough in the fridge for a few days, slicing off the biscuits as you want to bake them. This makes them great if you are expecting visitors.
The tahini I use is from Butterbelle, handmade by Zoe and her team here in the Ironbridge Gorge. It’s definitely the best tahini I have ever tasted. There is no bitterness, which can be a problem with some of the tahinis I have tried before. It makes the most delicious hummus, which is what I really buy it for. I was wondering what biscuit I should serve at yesterday’s Sweet Dough course and the jar of tahini was sitting on the side beckoning to me. I hadn’t tried baking with it before but I am really glad I did. If you try these you are in for a real treat.
Makes about 25 biscuits
150g unsalted butter, at room temperature
100g soft brown sugar
100g tahini (sesame seed paste)
175g wholemeal spelt flour (you can use any wholemeal flour)
Beat the soft butter and the sugar together until they are pale and fluffy. Stir in the tahini and the flour. You should have a fairly stiff dough. Wrap in clingfilm or greaseproof paper and roll into a sausage shape. The dough will now happily sit in the fridge for a few days. When you want to bake the biscuits, cut 1cm slices from the dough and place onto a non stick baking sheet. Preheat the oven to 180C, 350F, gas mark 4 or use the centre of the baking oven of the 4 oven Aga and bake for 10-15 minutes ( depending on your oven) until golden brown all over. Leave to cool for a few minutes on the baking tray as they are very fragile when still warm. Once they have cooled a little place on a wire rack to cool completely.