Tahini crackle bis­cuits

taste.com.au - - WEEKEND - Makes 32 | prep 20 mins (+ cool­ing time) | cook­ing 15 mins

155g (1 12⁄ cups) al­mond meal 2 tbs co­conut flour 12⁄ tsp bi­car­bon­ate of soda 12⁄ tsp ground cin­na­mon 150g ( 12⁄ cup) tahini 80ml ( 13⁄ cup) honey 55g ( 13⁄ cup) sesame seeds

1 Pre­heat oven to 180°C/160°C fan forced. Line 2 bak­ing trays with bak­ing pa­per. 2 Com­bine the al­mond meal, co­conut flour, bi­carb and cin­na­mon in a large bowl. Add the tahini and honey and mix un­til well com­bined. Place the sesame seeds in a sep­a­rate bowl. 3 Use slightly damp fin­ger­tips to roll 2 tea­spoon­fuls of the tahini mix­ture into a ball. Roll in the sesame seeds and place on a pre­pared tray. Flat­ten slightly. Re­peat with re­main­ing tahini mix­ture. 4 Bake the bis­cuits for 12 min­utes or un­til golden. Set aside on the trays to cool com­pletely.

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