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April 02, 2020
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.
This is a healthy alternative biscuit and really easy to make.
Ingredients:100g Tahini100g almond flour95g Honey or Maple Syrup½ tsp Vanilla bean paste or vanilla essence¼ tsp bicarbonate of sodaPinch of saltWhite & Black sesame seeds for sprinkling.
MethodMix 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
May 14, 2022
The cause of endless arguments over hundreds of years. Cream or jam first? In Cornwall the jam goes on first. Apparently this is how the Queen prefers it. The Devonshire method is for the cream first as shown in the image above, but I guess you could always turn it over to
May 06, 2022
April 29, 2022
Our kids often ask for a cake or biscuit etc, but I’m very conscious of not letting them have too much sugar. Would you believe they still willingly hand their party bags in to me so I can decide which sweets they can have, rationed over as long as I can get away with! So...
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