Spicy Gluten-Free Tahini Cookies |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a chewy savory cookie with a slight sweetness to emphazise the spices. Instead of honey I use 2 tablespoons rice syrup. Ingredients:
1 egg |
1 tablespoon honey |
4 tablespoons tahini |
2 tablespoons parmesan cheese, grated |
1/4 teaspoon salt |
1/2 teaspoon baking soda |
3 tablespoons sesame seeds, ground |
1/2 teaspoon cumin, ground |
1/4 teaspoon cinnamon, ground |
1/2 teaspoon dried thyme |
1/2 teaspoon dried rosemary |
2 tablespoons rice flour |
1 tablespoon cornstarch |
1 tablespoon arrowroot, or |
1 tablespoon yam, starch or |
1 tablespoon potato starch |
Directions:
1. Preheat oven to 350 ° F.
2. In a bowl, cream together egg, honey, tahini and parmesan.
3. Stir in ground sesame seeds and spices.
4. Stir in salt and soda.
5. Gradually whisk in rice flour, cornstarch and arrowroot starch.
6. Everything should be well combined, but not overmixed.
7. Line baking tray with non stick baking paper and drop the batter by teaspoons onto the tray, about 1 inch apart (they spread a bit).
8. If the batter is a bit sticky, use two teaspoons.
9. Bake at 350 about 10 to 20 minutes. You have to watch them - for some reason each batch I make requires different baking times. They should rise nicely and are ready when lightly brown and firm, but still soft to the touch.
10. Let cool on a wire rack and store in airtight container.
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