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The flavour of a sesame snap and the texture of a cookie, a different way to use tahini paste.
Combine all the ingredients well, then drop them by level tablespoonfuls on to a cookie sheet an inch apart. Make sure the cookie sheet has a nonstick surface by lining it with a silicone mat or parchment paper.
Bake them in a preheated 350-degree oven for 13 minutes or until the edges brown slightly. You can flatten them slightly with the back of a spoon after they have been baked and are still hot if you prefer a flatter cookie, but I prefer the small 2-bite chunks.
Let them cool completely before transfering them to a cookie jar.
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