Tahini Honey Cookie Recipe
A couple of days ago, I just had to have cookies. But I can tolerate only limited amounts of wheat without getting stomach aches horrible enough to wake me up in the middle of the night and keep me awake for a couple of hours. Then I remembered the homemade cookies my friend Eleni brought me back from her last trip him to Greece. They were tasty little dough bombs, heavy and hard because they were more or less as much tahini and honey as they were flour and I had tolerated them reasonably well.
This is how it went: I was too lazy to crack and chop up the near metric ton of walnuts her recipe called for but I had a bag of pulverized hazelnuts lying around. Also I didn’t have enough tahini in the house and Spouse hated how much like rocks the original cookies were (although I didn’t think it was off-putting). So I made a few changes to the recipe. And what turned out got gobbled down within a day. Good stuff!
So here is what I ended up making:
Semi-improvised Tahini Honey Cookies
- 65 g tahini
- 120 g honey
- 1 egg, lightly beaten
- 120 g pulverized hazelnuts or walnuts
- 180 g flour
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- zest of 1/2 a lemon
- Mix honey, tahini, and egg well. Then mix in everything else, working it all together with your hands, if need be.
- Shape dough into little balls and place on backing sheet.
- Bake at 160-170C for 12 minutes.