Ingredients
The following ingredients have 12 Servings
- 60 ml / 4 tbsp maple syrup
- 60 ml / 4 tbsp tahini
- 60 gr walnuts, whizzed into a flour / approx. ½ cup ground
- 1 tsp vanilla extract
- 90 gr / approx. ¾ cup all purpose flour, sifted / oat or buckwheat flour (for GF version)
- 1/3 tsp baking soda
- black & white sesame seeds to decorate (optional)
Instruction
- In a bowl, mix up maple syrup, tahini* and vanilla essence until fully combined and there are no lumps in your tahini.
- Mix in ground walnuts until fully combined.
- In a separate bowl, combine sifted flour and baking soda. Add it to the tahini mixture in 3 batches. The mixture will be thick and sticky so it's best to use your hands. If you want to make these cookies gluten free, either use ready-made oat or buckwheat flour or grind up gluten-free oats in a coffee grinder or food processor.
- Divide dough into 12 even pieces. Roll each piece into a ball and dip it in a plate of sesame seeds (if using), press the ball down with a bottom of a glass to create a ½ cm thick 5 cm (2 in) diameter disc.
- Once you get all the discs coated in sesame seeds, put them into the fridge for about 40 min. 30 min in, pre-heat the oven to 175° C / 350° F.
- Bake in a hot oven for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before eating. Store in an airtight container.
