Olive oil tahini sesame cookies
Dimitra's Dishes · ♥ 1.8K likes · 49.9K views · 10 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 500 g all purpose flour
- 2 tsp cinnamon
- ¼ tsp salt
- 2 tsp baking powder
Combine 500 g all purpose flour, two teaspoons cinnamon, a quarter teaspoon salt and two teaspoons baking powder.
- 200 g granulated sugar
- 1 cup orange juice
- 2 tsp pure vanilla extract
- ½ tsp baking soda
- 1 cup light olive oil
In a second bowl combine 200 g granulated sugar, a cup of orange juice, two teaspoons vanilla extract, half a teaspoon baking soda and a cup of light olive oil.
- ½ cup tahini
Add half a cup of tahini and mix until the sugar has dissolved.
Tahini and mixing the dough
Add the dry ingredients in two or three batches, switching from whisk to spatula when the batter gets too thick.
Cover with a clean kitchen towel and set aside 15 to 20 minutes until it sets, or it cannot be formed.
- sesame seeds
Take a tablespoon of dough at a time, roll it into a ball and then into a four or five inch rope; if it crumbles, rework it, and add a little flour only if it stays sticky.
Roll the rope in sesame seeds if you want them, then form it directly on the lined tray into a circle or an S shape, leaving space between them.
Bake in a preheated 350F oven for about 20 to 25 minutes; rotate the trays if more than two are in at once.
For softer cookies pull at 20 minutes and cool on the tray; for crisper ones bake longer and move them straight to a cooling rack.