These lovely tahini and sesame seed biscuits are slightly chewy in the middle and crisp on the outside – they are a favourite traditional Greek recipe in the run up to easter and they pop up in all the Greek bakeries. They are vegan and gluten free and probably the quickest biscuits to make! Be careful with the baking time as it can be a minute between perfectly cooked and burnt! Perfect served with a good black coffee.
150 g ground almonds
1/2 tsp bicarbonate of soda
1/4 tsp salt (we used crunchy salt)
100 g honey
110 g tahini
1 tsp vanilla extract
zest of an orange
20 g sesame seeds
1. Heat the oven to 180°c. In a small bowl, combine the ground almonds, bicarbonate of soda and salt. In a larger bowl, mix together the honey, tahini, vanilla and orange zest, then stir in the flour mix. Beat into a thick paste
2. With your hands, form small balls (around 15) and press flat to 1 cm thick before rolling in the sesame seeds and placing on a lined baking tray. Spread the biscuits far apart as they increase in size a LOT!
3. Bake for 8 to 10 minutes until golden in colour. Cool on a wire rack. They can be kept in an airtight container for a few days.
