Tahini crackle biscuits
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.