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Gaby's Bakery - Tahini Biscuits

January 01, 2019

Gaby's Bakery - Tahini Biscuits

It’s true that I hate cooking. But I love baking.

Cooking seems all kitchen histrionics and flailing arms - a dollop of this a bit of that. All too stressful. I love baking because it’s measured and precise. I spend 3-4 hours a day refining my methods and trying new recipes. Or maybe a twist on one I’ve picked up. Each week I’ll share a few of our favourites.

Tahini Biscuits
Gluten free & Vegan

This is a healthy alternative biscuit and really easy to make.

100g Tahini
100g almond flour
95g Honey or Maple Syrup
½ tsp Vanilla bean paste or vanilla essence
¼ tsp bicarbonate of soda
Pinch of salt
White & Black sesame seeds for sprinkling.

Mix all the ingredients together except the sesame seeds until everything is incorporated. It will be quite a wet consistency. Prepare a baking tray lined with parchment paper. Take a tbsp of mixture and roll into a ball. Or my preferred method is to pipe ball shaped blobs onto a prepared tray. Make sure you leave space between each one as they will spread. Press each ball down slightly and sprinkle sesame seeds on top.

Place the tray in the fridge for about 15mins and turn the oven to 180⁰C. Once chilled, place tray in oven and bake for appx 8-10 minutes depending on size, until they are golden. Remove tray from the oven. The biscuits should still be slightly soft to touch. Allow to cool on a wire rack.


 Gaby Van Clarke

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