When I first flicked through this book this recipe for lemon tahini biscuits caught my eye because I always thought of tahini as a savoury ingredients not sweet. Yet after reading Ruby’s explanation for her use of this sesame seed paste in a sweet biscuit I understood why she chose to use this ingredient. The result is a delicious crumbly but light biscuit with a gentle nutty flavour, yum!
Lemon Tahini Biscuits
- 120g unsalted butter
- 120g tahini
- 120g caster sugar
- zest of 2 lemons
- 240g plain flour
- 1 tsp baking powder
Preheat the oven to 180C and line a large baking tray with a sheet of baking parchment.
Cream the butter, tahini and sugar together until pale and fluffy, then mix in the lemon zest. In a separate bowl, combine the flour and baking powder. Stir the flour mixture into the wet ingredients, mashing gently under the back of a spoon to combine.
Roll out 24 conker-sized balls from the mixture (I like to be super precise and weigh out the whole mixture and then divide by 24 so every portion is equal). Pat each ball down to a flattish disc, about 1 cm thick. Use a fork to make lines or a crosshatch pattern on the top of the biscuits.
Bake for 12-15 minutes; the edges should be golden brown. The biscuits will be very crumbly when first baked but leave them on the tray and they will become firmer as they cool. Once cold, transfer to a wire rack.